Portuguese Bean Soup
This is a favorite dish here in Hawaii, with many different versions. It's incredibly easy to swap out a couple ingredients to make it plant-based. I like to eat it over brown rice, but it's popular to put macaroni in it instead.
Ingredients
Cooking
Ingredients
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2 Field Roast grain-based chipotle sausage (1/2 the package), sliced and quartered*
- 2 stalks celery, sliced
- Vegetable broth or bouillon paste/cubes*
- 1 can diced tomatoes
- 1 can tomato paste
- 2 carrots, sliced
- 2 large potatoes, chopped into pieces about 1/2 inch thick, and a quarter-size across
- 2 cans kidney beans
- 1/2 head cabbage
Cooking
- Sautee onions in water on medium heat until soft and translucent, adding more water as needed.
- Lower heat and add garlic, Field Roast sausage, and celery, 2-3 more minutes.
- Add vegetable stock or water and bouillon. I used 3 cups of water and 1 tsp vegetable bouillon, because I was minding the sodium content. If you were making it according to the bouillon label, you would add 3 tsp bouillon.
- Add canned tomatoes, tomato paste, carrots, and potatoes.
- Cover and simmer until potatoes and carrots are cooked through and soft, about 20-30 minutes.
- Add kidney beans and cabbage, simmer another 8-10 minutes. If you are adding macaroni, you can add it at the same time.
- Remove from heat and enjoy!
These are the plant-based sausages and vegetable bouillon that I use and like, but feel free to experiment with others.