Portuguese Red Bean Soup Recipe (Chorizo-Style Sausage)

Dice the carrot, onion, celery, tomatoes, and potato. Keep the cuts small so everything cooks evenly.

Heat olive oil and butter in a pot. Add the onion and cook for 3–4 minutes until softened, then stir in carrot and celery for another 4–5 minutes.

Add tomato paste and paprika. Stir for about 1 minute so the paste cooks a bit—don’t let it scorch on the bottom.

Stir in the sliced chorizo-style sausage and cook for 2–3 minutes. Add tomatoes and cayenne, then cook 2 minutes more.

Add kidney beans and diced potato. Pour in enough water (or stock) to cover by about 2–3 cm, bring to a boil, then reduce to a gentle simmer.

Simmer 35–40 minutes, partially covered, until the potato is tender. If the soup gets too thick, loosen it with a splash of hot water.

Take the pot off the heat and let it sit for 5 minutes. Serve with a bit of parsley if you like.