Method
- Heat oil in a heavy pot. Cook onion 6 minutes.
- Add garlic and chorizo; stir 4 minutes.
- Add drained beans, paprika and water. Simmer 60 minutes.
- Add carrots, potatoes and cabbage. Simmer 25 minutes.
- Season with salt and pepper. Stir in cilantro.
- Serve hot with thick crusty Portuguese bread.
Common questions
Can Sopa de Feijão be made ahead?
Sopa de Feijão is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Sopa de Feijão spicy?
Sopa de Feijão as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sopa de Feijão vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sopa de Feijão to make at home?
Sopa de Feijão is approachable for a home cook with basic stove skills — total time about 110 minutes, no special technique required.
Can Sopa de Feijão be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Sopa de feijão is the Timorese-Portuguese bean soup — a direct legacy of Portuguese cooking. The dish is the Sunday-lunch starter in Catholic Timorese-Portuguese homes.
