Portuguese Bean Soup – A Hearty Hawaiian Favorite with a Smoky Twist

If comfort could be served in a bowl, it would taste a lot like Portuguese bean soup. This vibrant, hearty dish has deep roots in Hawaii, where Portuguese immigrants introduced it generations ago. Over time, it’s evolved into a beloved Hawaiian soup—perfect for potlucks, family gatherings, and those cozy evenings when you want something warm and satisfying.

This version keeps all the traditional hallmarks: tender beans, rich tomato base, hearty vegetables, and a gentle smokiness from paprika. We swap the usual smoked sausage for smoked paprika chicken soup flavors, making it just as comforting while keeping it halal-friendly. The result is a hearty bean stew that’s full of depth but light enough to enjoy year-round.

It’s the kind of soup that tastes even better the next day, and it pairs perfectly with crusty bread or a bowl of rice. One pot makes enough to feed a small crowd—or to keep you happily stocked with lunch for days.

Why You’ll Love This Portuguese Bean Soup

• Inspired by traditional Hawaiian comfort food.

• Smoky, savory depth without using sausage.

• Loaded with beans and vegetables for a filling, wholesome meal.

• Perfect for make-ahead cooking.

Ingredients

• 15 ml (1 Tbsp) olive oil

• 1 onion, diced (about 150 g)

• 3 garlic cloves, minced

• 1 carrot, peeled and diced (about 70 g)

• 2 celery stalks, diced (about 80 g)

• 2 medium potatoes, peeled and diced (about 300 g)

• 400 g (14 oz) canned diced tomatoes, with juice

• 425 g (15 oz) canned red kidney beans, drained and rinsed

• 425 g (15 oz) canned white beans (cannellini or Great Northern), drained and rinsed

• 170 g (6 oz) tomato paste

• 960 ml (4 cups) chicken broth (halal-certified if needed)

• 360 ml (1 ½ cups) water

• 1 bay leaf

• 5 g (1 tsp) smoked paprika

• 1 tsp dried oregano

• Salt and freshly ground black pepper, to taste

• 280 g (2 cups) chopped, cooked halal chicken (thighs or breast)

Optional Garnish

• Chopped parsley or cilantro

• Lemon wedges

Steps to Make This Hearty Bean Stew

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrot; cook 5 minutes until onion is translucent.

2. Add Veggies: Stir in celery and potatoes; cook 3 minutes.

3. Build the Base: Add diced tomatoes (with juice) and tomato paste. Pour in chicken broth and water, then add bay leaf, smoked paprika, oregano, salt, and pepper. Stir well.

4. Simmer: Bring to a boil, then reduce heat to low. Simmer uncovered 45–60 minutes, stirring occasionally, until vegetables are tender.

5. Add Beans & Chicken: Stir in both beans; cook 10 minutes. Add chicken; simmer another 10–15 minutes.

6. Serve: Remove bay leaf, ladle into bowls, and garnish with parsley or cilantro. Serve with lemon wedges.

Cooking Tips

• For a thicker soup, mash a few beans before adding the chicken.

• If you like more spice, add a pinch of red pepper flakes with the paprika.

• Swap chicken for shredded turkey if you have leftovers.

• Use a mix of red and yellow potatoes for added color and texture.

• Make a double batch and freeze half for a quick future meal.

A Little Story from My Kitchen

The first time I tried Portuguese bean soup was at a community festival in Maui. The line for the soup stand was longer than any other, and for good reason—one spoonful and I understood why locals love it so much. That deep, tomato-rich broth, the tender beans, and the smoky aroma had me hooked. Now, this version with smoked paprika chicken is my way of bringing a little bit of Hawaii into my own kitchen, no plane ticket required.

What to Serve with Portuguese Bean Soup

• Crusty bread or cornbread to soak up the broth.

• Steamed rice, Hawaiian-style, served right in the bowl.

• A crisp green salad to balance the richness.

• Pickled vegetables for a tangy contrast.

How to Store

Let soup cool before refrigerating in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens. For longer storage, freeze for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I make this vegetarian?

Yes—use vegetable broth and omit the chicken. Add extra beans or diced zucchini for texture.

Can I use fresh tomatoes?

Absolutely—replace canned tomatoes with about 450 g (1 lb) fresh diced tomatoes.

Does it get better the next day?

Yes—like most hearty soups, the flavors deepen overnight.

Can I cook this in a slow cooker?

Yes—add all ingredients except chicken to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4. Stir in cooked chicken in the last 30 minutes.

This Portuguese bean soup is the kind of hearty, flavor-packed dish that warms you from the inside out. Whether you’re making it for a weeknight dinner or sharing it at a gathering, it’s sure to become a repeat favorite.

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Portuguese Bean Soup y Twist

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• Author: Olivia Hartwellen
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Diet: Halal

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Description

Portuguese Bean Soup is a hearty, smoky Hawaiian-inspired dish made with beans, vegetables, and tender halal chicken in a rich tomato broth. This halal-friendly twist keeps the comforting flavors of the classic, replacing smoked sausage with smoked paprika for depth. Perfect for gatherings, meal prep, or cozy weeknight dinners, it’s a filling, flavorful soup that gets even better the next day.

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Ingredients

Scale 1x2x3x

• 15 ml (1 Tbsp) olive oil

• 1 onion, diced (about 150 g)

• 3 garlic cloves, minced

• 1 carrot, peeled and diced (about 70 g)

• 2 celery stalks, diced (about 80 g)

• 2 medium potatoes, peeled and diced (about 300 g)

• 400 g (14 oz) canned diced tomatoes, with juice

• 425 g (15 oz) canned red kidney beans, drained and rinsed

• 425 g (15 oz) canned white beans (cannellini or Great Northern), drained and rinsed

• 170 g (6 oz) tomato paste

• 960 ml (4 cups) chicken broth (halal-certified if needed)

• 360 ml (1 ½ cups) water

• 1 bay leaf

• 5 g (1 tsp) smoked paprika

• 1 tsp dried oregano

• Salt and freshly ground black pepper, to taste

• 280 g (2 cups) chopped, cooked halal chicken (thighs or breast)

Optional Garnish

• Chopped parsley or cilantro

• Lemon wedges

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Instructions

ructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; cook 5 minutes until onion is translucent.

2. Stir in celery and potatoes; cook 3 minutes.

3. Add diced tomatoes (with juice) and tomato paste. Pour in chicken broth and water. Add bay leaf, smoked paprika, oregano, salt, and pepper. Stir well.

4. Bring to a boil, then reduce heat to low. Simmer uncovered 45–60 minutes, stirring occasionally, until vegetables are tender.

5. Stir in both beans; cook 10 minutes. Add chicken; simmer another 10–15 minutes.

6. Remove bay leaf, ladle into bowls, and garnish with parsley or cilantro. Serve with lemon wedges.

Notes

Mash some beans before adding chicken for a thicker texture.

Add red pepper flakes with paprika for extra heat.

Swap chicken for turkey if desired.

Use a mix of red and yellow potatoes for color variety.

Freezes well—make a double batch for future meals.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Hawaiian / Portuguese-inspired