Crock Pot Portuguese Bean Soup

This Crock Pot Portuguese Bean Soup is a hearty and comforting recipe, which includes Portuguese sausage and pinto beans. It’s a no-fuss take on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Portuguese Bean Soup Ingredients

• 5 Portuguese sausage links
• 1 onion
• 2 cans of pinto beans
• 3 small russet potatoes
• 3 garlic cloves
• 1 handful cilantro
• 1 bunch of escarole
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes
• 3 cups vegetable broth
• Optional: Extra ½ teaspoon of pepper flakes for more spice

How To Make Crock Pot Portuguese Bean Soup

1. Prep the ingredients: Slice the sausage. Chop the onions, potatoes, garlic cloves, escarole, and cilantro.
2. Add everything to the slow cooker: Place sausage, onion, beans, potatoes, garlic, cilantro, escarole, salt, pepper, onion powder, red pepper flakes, and vegetable broth into the slow cooker. Stir well.
3. Cook the soup: Cover and cook on low for 6 hours.
4. Finish and serve: Once done, stir the soup, ladle into bowls, and enjoy hot.

Recipe Tips

• Can I use a different type of sausage? Yes, smoked sausage or chorizo can work in place of Portuguese sausage.
• What can I substitute for escarole? Kale or spinach are great alternatives if escarole is not available.
• How to make it spicier: Add the optional extra red pepper flakes or a dash of hot sauce.
• Can I make it vegetarian? Yes, just skip the sausage and increase the beans or add lentils.
• Can I prep this the night before? Yes, combine all ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking in the morning.

What To Serve With Portuguese Bean Soup

This soup pairs well with simple sides that complement its bold flavor:

• Crusty bread or garlic toast
• A light garden salad
• Steamed white rice
• Grilled corn on the cob

How To Store Portuguese Bean Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Let the soup cool, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Portuguese Bean Soup Nutrition Facts

• Calories: 250kcal
• Total Fat: 6.2g
• Saturated Fat: 1.8g
• Cholesterol: 14.6mg
• Total Carbohydrates: 38.2g
• Dietary Fiber: 7.4g
• Total Sugars: 2.2g
• Sodium: 786.7mg
• Protein: 12.1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this soup on high instead of low?
Yes, cook on high for about 3 to 4 hours, but the flavors may be slightly less developed.

What are the best beans for Portuguese soup?
Pinto beans are traditional, but kidney or cannellini beans also work well.

Can I add more vegetables?
Yes, carrots, celery, or chopped tomatoes are great additions.

How do I keep the potatoes from getting mushy?
Use waxy potatoes like red or Yukon gold if you prefer firmer texture.

Can I make this in an Instant Pot?
Yes, pressure cook on high for 25 minutes with natural release.

Try More Recipes:

• Crock Pot Pizza Soup
• Crock Pot Pioneer Woman Potato Soup
• Crockpot French Onion Soup

Crock Pot Portuguese Bean Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

250

kcal

A comforting slow cooker soup with Portuguese sausage, beans, and hearty vegetables.

Ingredients

• 5 Portuguese sausage links
  

• 1 onion
  

• 2 cans of pinto beans
  

• 3 small russet potatoes
  

• 3 garlic cloves
  

• 1 handful cilantro
  

• 1 bunch of escarole
  

• 1 handful cilantro
  

• 1 teaspoon salt
  

• 1 teaspoon pepper
  

• 1 teaspoon onion powder
  

• ½ teaspoon red pepper flakes
  

• 3 cups vegetable broth
  

• Optional: Extra ½ teaspoon of pepper flakes
  

Directions

• Slice sausage and chop all vegetables.
  
• Add all ingredients to slow cooker and stir.
  
• Cook on low for 6 hours.