Portuguese Navy Bean Soup


Ingredients
1 carrot1 onion4 stalks of celery4 tomatoes, skinned & seeded1 potato, peeled8 ounces of navy beans, soaked overnight2 ounces of olive oil2 ounces of butter1 and 1⁄4 teaspoons of paprika2 quarts of chicken stock3 tablespoons of tomato paste2 mild chouriço sausages1 teaspoon of cayenne pepperSalt & pepper (to taste)
Preparation
  1. Finely chop all vegetables including tomatoes and potato.
  2. Drain the soaked beans, discarding liquid.
  3. In a medium pot, add olive oil and butter.
  4. When oil is hot, add chopped carrot, onion, celery and tomatoes, saute, but do not brown. 
  5. Add chopped potato, paprika, and chicken stock.
  6. When this reaches a boil, add the beans and turn down the heat to a simmer. 
  7. Add the tomato paste and let cook for 45 to 60 minutes, stirring occasionally.
  8. When the beans are soft to the touch add the sausages and cayenne pepper.
  9. Season to taste with salt and pepper, when the sausages is cooked, turn off the heat.
  10. Cut the sausages into pieces and serve with the soup.
Recipe & Photo Credit: Kim19068, Food.com
Preparation time 15 min
Cooking Time1 h
Ready In1 h 15 min
Level of DifficultyEasy
Servings6
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