Best 6 Chicken Bacon And White Bean Soup Portuguese Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Savor the tantalizing flavors of Portugal with our exploration of the delectable "Chicken Bacon and White Bean Soup". This traditional Portuguese soup, known as "Caldo Verde", is a comforting and hearty dish that embodies the essence of Portuguese cuisine. Immerse yourself in a culinary journey as we unveil the secrets behind creating this flavorful soup, blending the savory notes of chicken and bacon with the creamy texture of white beans. Discover the perfect balance of rustic charm and refined taste as you embark on this culinary adventure.

Here are our top 6 tried and tested recipes!

EASY PORTUGUESE-STYLE BEAN SOUP



Easy Portuguese-Style Bean Soup image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories     Lunch

Time 7h30m

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

  • Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE



Chicken, Bacon and White Bean Soup Portuguese Style image

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

Provided by LifeIsGood

Categories     Chicken

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese

Steps:

  • Put the beans into a large pot.
  • Add water to cover by 2 inches and soak for at least 8 hours or overnight.
  • Then drain.
  • Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
  • Use a slotted spoon to lift onto paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat from the pot.
  • Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
  • Add the shallots, garlic, bay leaves, salt and cayenne.
  • Cook, stirring occasionally, until the shallots soften, about 1 minute.
  • Add the beans to the pot with the stock, and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
  • Stir in the chicken and the reserved bacon and heat through.
  • Remove and discard bay leaves.
  • Ladle into warm bowls and sprinkle with the grated cheese.

Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9

PORTUGUESE SAUSAGE AND BEAN STEW



Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Categories     main-dish

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

Steps:

  • If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
  • Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
  • Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
  • Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

CALDO GALLEGO ( GALICIAN WHITE BEAN SOUP) ( PORTUGUESE)



Caldo Gallego ( Galician White Bean Soup) ( Portuguese) image

Make and share this Caldo Gallego ( Galician White Bean Soup) ( Portuguese) recipe from Food.com.

Provided by andypandy

Categories     Potato

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried white bean (white kidney beans)
2 quarts cold water
1/4 lb serrano ham or 1/4 lb prosciutto, diced
1/4 lb piece salt pork or 1/4 lb bacon
2 turnips, cut in large pieces
1/2 lb turnip greens, cut into large pieces
1 yukon gold potato, cut into large pieces
1/4 lb chorizo sausage (optional)
salt and pepper

Steps:

  • Soak the beans in water overnight.
  • Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
  • In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
  • Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
  • Cover and cook 1/2 hour or until the vegetables, and beans are tender.
  • Cut sausage into slices replace them back into the soup and taste again for seasoning.
  • Serve.
  • Serrano ham is a raw smoked ham similar to prosciutto, it is sometimes hard to find, use large chunks of smithfield ham if you can't find either.

Nutrition Facts : Calories 445.2, Fat 23.5, SaturatedFat 8.5, Cholesterol 24.4, Sodium 486.6, Carbohydrate 45.2, Fiber 11.2, Sugar 4.2, Protein 15.3

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO



White Bean and Canadian Bacon Soup with Pesto image

This hearty white bean soup is made with Canadian bacon, veggies, and pesto for a flavorful one-pot meal that's sure to warm you up on cold nights.

Provided by JonSnyde

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 ½ cups chopped yellow onion
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon chopped garlic
½ teaspoon dried thyme
4 cups vegetable broth
3 cups cooked white beans
1 (6 ounce) package Canadian-style bacon, cut into 1/4-inch cubes
¼ cup pesto

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
  • Serve topped with pesto.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.3 g, Cholesterol 13.2 mg, Fat 9.2 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.2 g, Sodium 668.7 mg, Sugar 4.7 g

SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final soup. Look for organic or locally sourced chicken, bacon, white beans, and vegetables.
  • Don't overcrowd the pot: If you're using a small pot, cook the soup in batches. Overcrowding the pot will prevent the ingredients from cooking evenly.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. Be careful not to overseason the soup, as you can always add more seasonings later.
  • Let the soup simmer: Simmering the soup for at least 30 minutes will allow the flavors to meld and develop. You can also simmer the soup for longer if you want a more浓郁 broth.
  • Serve the soup with your favorite toppings: Some popular toppings for chicken bacon and white bean soup include shredded cheese, sour cream, avocado, and croutons.

Conclusion:

Chicken bacon and white bean soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover chicken and bacon. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights. So next time you're looking for a quick and easy meal, give this chicken bacon and white bean soup a try.

Related Topics