Sopa de Feijão Verde (Portuguese Green Bean Soup)(Vegan)
Originally posted December 2025. Updated September 2026.
The hubby immediately fell in love with sopa de feijão verde (green bean soup). He ate just a spoonful of the bowl I ordered at a little restaurant in Porto called Talhasca Villa Parda and was in love. Not that I blame him. The talhasca serves one of my favorite bifanas (find my Southern-style version of these yummy pork sandwiches here) in Portugal… But I admit on that visit, the green bean soup that stole the show. Smooth, creamy deliciousness that he raved about for a good ten minutes, as he ended up eating half the bowl. I knew I would be figuring out how to make this traditional Portuguese recipe at home.
The Portuguese LOVE Soup (So Do I)
I adore soup, so when we moved to Portugal I made it my unofficial mission to taste every daily soup. It doesn’t matter what time of year, you’ll find a sopa do dia on the menu. While you might hear more about sardines (one of my favorite sardine tapa recipes) when it comes to Portugal, soups are a way of life here . Mainly because they are a way to use everything without waste. And they are always seasonal, made with whatever is growing at the moment. In most places, you can get a bowl for a couple of euros – like the must try the classic Caldo Verde soup. These soup taste like grandma spent hours cooking it up in the back.
What always surprises me the most, including with sopa de feijão verde, is how simple most of them are. A handful of ingredients and yet, they feel so elegant. To me, soup if like comfort in a bowl, a warm hug warming you up from the inside.
Now the recipe I’m sharing here is very close to traditional versions. But I’ve added a bit of myself with red lentils, nutmeg, and fennel seed (leave them out and you have the traditional Portuguese soup recipe). This gives the broth a silky depth, a modern twist, and extra protein at the same time.
How Portugal taught me soup
Portuguese soups tend to either have a clear broth base or use potato to make a thick, creamy soup. Most start with good olive oil, onion, and garlic, then build in veggies – often cabbage, carrots, and potatoes. A stick blender isn’t optional in a Portuguese kitchen—it’s a must for turning potatoes into a broth that’s silky and almost luxurious.
This sopa de feijão verde starts with that classic trio plus carrot, turnip, and bay. Simmered until they’re soft enough to melt into a smooth, almost creamy foundation. The split red lentils cook down and disappear into the broth. Adding them gives an easy boost of protein, adds body and a gentle sweetness that play beautifully with the fennel and nutmeg.
A modern, protein-smart twist of sopa de feijão verde
I have to admit since starting peri-menopause a few years ago, I’ve been much more intentional about getting extra protein into everyday meals. And dishes like soups and stews make it exceptionally easy to get more without changing up their flavor or texture. One cup of dried red lentils adds at least 35 grams of protein. And even when we’re just adding “a little,” those small boosts across the day really add up.
Red lentils are one of my favorite stealth upgrades because they completely dissolve into the broth without changing the character of the soup. They don’t compete with the green beans or the aromatics; they just make the soup feel a bit more satisfying and supportive. I use them in other soups like this Zucchini Soup with Peas and Mint, and stews, tacos, and even Italian-style ragù when I want more protein without announcing it. No one knows unless I tell them, and it only takes 10 to 15 minutes for them to disappear completely.
Time to add the green beans
Once the base is blended smooth, in go the thinly sliced flat Romano green beans. These green beans stay pleasantly tender-crisp, giving the soup that signature contrast between silky and softly crunchy. We’re not looking for squeaky or raw – just cooked enough that they bend on the spoon. If you want to speed up the cooking time, blanch the green beans in boiling water for 2 minutes while the soup base is cooking.
You could use regular French green beans if you don’t have access to flat green beans. Just be aware they cook faster, so add them more towards the end so you don’t have overcooked green beans. I also love to make the soup with chicken broth. But it’s easily a vegan soup if you use water (less flavor) or a veggie stock.
Our favorite way to serve up sopa de feijão verde is with a drizzle of olive oil and a piece of cornbread or crusty bread. It quietly becomes one of those impressive bowls… humble, deeply comforting, but just elevated enough that you could start any meal with it. As soon as the weather starts turning, it’s one of the soups I make on Sunday for the week. It keeps beautifully in the fridge.
What’s your favorite go-to soup? Are you a fan of green beans in soup? Let me know in the comments what you think of this wonderful traditional Portuguese green bean soup or if you have questions.
Must Have Tools & Ingredients for Making This Soup
- Braun MultiQuick 7 3-in-1 Immersion Blender with Food Processor — I seriously don’t know how I lived without a stick blender before moving to Portugal. This is how you make perfectly creamy soups, without using a drop of cream.
- Soup bowls — Want to serve your soup like they do in Portugal, try these beautiful terra cotta bowls. Or use your favorite soup bowls. Either way it’s s delicious soup.
- Dry Red Lentils — Red lentils are the key to adding more protein to soups and stews. They cook down and disappear, taking on the flavors of the dish.
- Whole Nutmeg — It’s not a traditional add to this soup, but a little nutmeg, sends it over the top. I like to buy whole ones because the flavor is better.
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Frequently Asked Questions About Portuguese Green Bean Soup
- What are Romano green beans, and can I use regular green beans? Romano beans are wide, flat green beans you can find easily in Europe. They are meatier and a little sweeter than French green beans. If you can’t find them, use regular green beans. Just slice them on the diagonal into thin pieces so they cook evenly in the soup and add them the last 3 minutes of cooking, so they aren’t overcooked.
- Can I use frozen green beans? Yes. Of course, you can use frozen green beads. Add them straight from the freezer after blending the soup. Check them at 4-5 minutes to check doneness so they don’t get mushy. You want them al dente for best flavor and texture.
- How do I make the traditional version? Leave out the red lentils, nutmeg, and fennel seed for the fully authentic Portuguese recipe.
- How much protein does the red lentil version have? About 9 grams per serving, with most of the protein coming from the lentils. You can easily double the lentils if you want without hurting the soup. Just add a touch more water if the soup is too thick.
- Can I freeze sopa de feijão verde? You can freeze the soup, but I highly recommend doing it before you add the green beans. Otherwise, the green beans can get mushy. When you reheat, add the fresh or frozen beans then.
Sopa de Feijão Verde (Portuguese Green Bean Soup) (Vegan)
Ingredients
- 2 Tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 fresh bay leaves or 3 dried
- 4 medium potatoes peeled and chopped
- 1 large carrot peeled and chopped
- 1 large turnip peeled and chopped
- 1 cup uncooked red lentils rinsed
- 1 pound Romano green beans sliced
- heaping ¼ tsp freshly grated nutmeg or ground
- ½ tsp fennel seed
- Salt and pepper to taste
- 12.5 cups water or veggie stock, or chicken stock (or 3 bouillon cubes + water)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5–7 minutes.
- Stir in the garlic, bay leaves, fennel seed, and nutmeg, and cook for another 1–2 minutes until fragrant.
- Add the potatoes, carrot, turnip, and red lentils to the pot.
- Pour in the water or stock (or water plus bouillon cubes) and stir well.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for about 25–30 minutes, or until the vegetables and lentils are completely soft and starting to break apart. We want everything soft enough that it will puree easily.
- Remove the bay leaves if using dried leaves; fresh ones can stay in.
- Using a stick blender, puree the soup directly in the pot until smooth and creamy.
- Taste and season with salt and pepper, adjusting until the base is well seasoned before adding the green beans.
- Add the sliced flat green beans to the pureed soup.
- Return to a gentle simmer and cook for 10–15 minutes, or until the green beans are tender but not mushy.
- If the soup is thicker than you like, we can loosen it with a splash of hot water or stock; if it’s too thin, simmer a bit longer to reduce.
- Ladle into warm bowls and finish with a drizzle of olive oil and a crack of black pepper.
Notes
- This soup holds beautifully for leftovers; the flavors deepen by the next day, making it an easy make-ahead option for cozy lunches or weeknight dinners.
| Per serving | |
|---|---|
| Calories | ~230 kcal |
| Total Fat | ~4g |
| Saturated Fat | ~0.5g |
| Carbohydrates | ~41g |
| Fiber | ~7g |
| Sugar | ~5g |
| Protein | ~9g |
| Sodium | ~35mg before salt, stock, or bouillon |