Sopa de Feijão Vermelho

🛒 Ingredients

• #Soup Base;
• 350 g dried red kidney beans (soaked overnight, drained and rinsed) or 2 cans (400 g each), rinsed well
• 1 medium potato, peeled and cut into small cubes
• 1 medium carrot, peeled and diced
• 1 large onion, finely chopped.. 2 cloves garlic, crushed
• 1 ripe tomato, chopped or 150 g canned chopped tomatoes
• 2 tbsp olive oil.. 1 tbsp tomato paste.. 1 tsp sweet paprika
• ½ tsp dried oregano.. 1 bay leaf.. 1 litre vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley or coriander, chopped, for garnish
• Fresh rosemary sprig, for garnish (optional)

👩‍🍳 Instructions

1. 1

   Pre‑cook beans if using dried: Place soaked beans in a large pot, cover with fresh water, bring to a boil for 10 minutes, then drain and discard the water — this helps remove compounds that cause digestive discomfort and improves flavour.

2. 2

   Sauté aromatics: Heat olive oil in a large clean pot over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

3. 3

   Build flavour: Add the tomato paste, chopped tomato, sweet paprika, oregano, bay leaf, salt, and pepper. Stir well and cook for 2–3 minutes to let the spices release their full aroma.

4. 4

   Simmer: Add the prepared beans, potato cubes, and diced carrot. Pour in the vegetable stock and bring to a gentle boil. Lower the heat, cover with a tight‑fitting lid, and simmer for 35–40 minutes, stirring occasionally, until the beans are completely tender and the soup has thickened naturally. If you prefer a creamier texture, mash a small portion of beans against the side of the pot and stir them back in.

5. 5

   Finish & serve: Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf. Ladle the hot soup into bowls, scatter generously with fresh parsley, and top with a sprig of rosemary if desired. Serve warm with crusty bread to soak up the rich broth.