Beyond the simplicity of fresh green beans, potatoes, squash, and carrots lies a culinary legacy, a taste of comfort passed down through generations of resilient men and women who cultivated these ingredients with love and dedication.
This humble soup is more than a recipe; it’s a testament to the hard work and culinary artistry of those who came before us. Join me on a journey through time and tradition as we bring this cherished soup to life, celebrating the enduring spirit of family, community, and the simple joys found in a bowl of soul-soothing goodness. These are my family’s culinary traditions!
Equipment
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- 5 quart Dutch Oven, or Pot
- Immersion Blender, Food Processor or blender
Ingredients
- 4 cups fresh green beans, trimmed and chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4-5 medium carrots, peeled and chopped into chunks
- 2 cups of butternut squash, peeled and cubed
- 6 cups medium potatoes, peeled and diced
- 12 cups of water or vegetable or chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
- 2 teaspoons of garlic powder
Instructions
- Begin by sautéing the chopped onions and minced garlic in olive oil until they’re beautifully golden and fragrant.
- Add the chopped carrots and butternut squash and continue to saute for a few minutes. Then add the potatoes.
- Stir everything gently to soak up those aromatic flavors.
- Pour in the water, vegetable, or chicken broth, and sprinkle in the salt, pepper, and garlic powder.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the soup boil on the stove for about 20-25 minutes until the vegetables are tender and the flavors have melded together.
- Using an immersion blender, a food processor, or a blender, blend all these vegetables until a smooth and velvety consistency forms.
- Add the green beans and let cook on low until beans are fork tender.
- Ladle the Sopa de Feijão Verde into bowls. If you’re looking for an added touch, try my Homemade Bread recipe.
Green Beans
When it comes to choosing the perfect green beans for your Sopa de Feijão Verde (Green Bean Soup), the star of the show undoubtedly is the Romano bean. With its robust flavor and meaty texture, Romano beans bring a distinct character to the soup that elevates its taste to new heights.
However, being mindful of seasonality is key, and if Romano beans aren’t readily available, fear not. Other varieties of green beans, such as the common string beans or French beans, can seamlessly step in to create a delicious and satisfying alternative.
The beauty of Sopa de Feijão Verde (Green Bean Soup) lies in its adaptability, allowing you to capture the essence of comfort with the green beans that best suit the season and your kitchen. Whether it’s the hearty Romano or the more delicate French variety, each bean brings its unique charm to this timeless and nourishing Portuguese soup.
Tips and Tricks
- For an extra kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
- If you prefer added flavors, you can add zucchini or cauliflower to this mixture. Cook it the same way and blend it all right before adding the green beans.
- Enhance the soup’s richness by finishing it with a drizzle of good-quality olive oil just before serving. For an even more added touch, add a swirl of heavy cream or yogurt to add some creaminess to this delicious bowl of soup.
How to Store
Sopa de Feijão Verde is the gift that keeps on giving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, portion out cooled soup into freezer-safe containers, leaving some space for expansion, and enjoy a taste of Portugal whenever you desire for up to 2-3 months.
Savor the essence of Portuguese comfort with every spoonful of Sopa de Feijão Verde. Whether it’s a chilly evening or a simple craving for a taste of home, this hearty Green Bean Soup is a testament to the warmth found in simple, wholesome ingredients. Share it with loved ones, let the aroma fill your kitchen, and revel in the joy of creating a dish that’s both nourishing and soul-soothing. Happy cooking!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom Appetite! Enjoy your meal!
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Sopa de Feijão Verde (Green Bean Soup)
Equipment
- 1 5 quart Dutch Oven or Pot
- 1 Immersion blender, food processor, or blender
Ingredients
- 4 cups fresh green beans trimmed and chopped
- 1 large onion finely chopped
- 4 cloves garlic minced
- 4-5 medium carrots peeled and chopped into chunks
- 2 cups of butternut squash peeled and cubed
- 6 cups medium potatoes peeled and diced
- 12 cups of water or vegetable or chicken broth
- Salt and pepper to taste
- Olive oil for sautéing
- 2 teaspoons of garlic powder
Instructions
- Begin by sautéing the chopped onions and minced garlic in olive oil until they’re beautifully golden and fragrant.
- Add the chopped carrots and butternut squash and continue to saute for a few minutes.
- Then add the potatoes.
- Pour in the water, vegetable, or chicken broth, and sprinkle in the salt, pepper, and garlic powder.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the soup boil on the stove for about 20-25 minutes until the vegetables are tender and the flavors have melded together.
- Using an immersion blender, a food processor, or a blender, blend all these vegetables until a smooth and velvety consistency forms.
- Add the green beans and let cook on low until beans are fork tender.
- Ladle the Sopa de Feijão Verde into bowls. if you're looking for an added touch, try my Homemade Bread recipe.
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