You’ll love this recipe for Portuguese bean soup! It’s healthy and simple to prepare.
Normally, I would only use white beans such as cannellini or great northern, but I was low on white beans so I added in some red kidney beans to make up the difference.
It’s a great soup to make whether you’re vegan, plant based, or simply trying to eat more clean.
Portuguese Bean Soup Recipe
Here’s what you’ll need:
2 tbsp olive oil
1 coarsely chopped sweet onion
2 cloves garlic
6 cups vegetable broth
2 cups water
1 sweet potato, peeled and diced in 1/2 inch pieces
1 can diced tomatoes
4 cups white beans (I like cannellini beans best)
1 cup frozen chopped collard greens or other leafy greens
dash of chili powder
Heat oil in a stock pot or dutch over over medium high heat. Add onion and garlic, and saute for about three minutes. Add remaining ingredients and bring to a simmer. Reduce heat, cover, and simmer gently until sweet potatoes are tender. Ladle into bowls.
If you read the labels for boxed crackers at your supermarket or health food store, you should be able to find some that are made only of whole wheat, oil, and salt. They are yummy crumbled on top and add a nice texture to the soup.
Blessings to you today!
You may also like my post with a Daniel Fast Meal Plan and links to more Daniel Fast recipes:
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