Sopa de Feijão Verde (Portuguese Green Bean Soup)(Vegan)
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 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 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. Yet it tastes 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. And yet, many feel so elegant. One thing that’s guaranteed is that it’s going to be comfort in a bowl for sure. 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.
Must Have Tools & Ingredients for Making This Soup
Braun MultiQuick 7 3-in-1 Immersion Blender with Food Processor (my favorite stick blender)
Soup bowls (I adore the patterns on these + they are the perfect size)
Dry Red Lentils (I use split ones because they cook faster)
Whole Nutmeg (I like whole because it has more flavor than ground)
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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, 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. 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 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.
I hope you enjoy this modern take on a traditional Portuguese favorite. Let me know in the comments what you think when you give it a try.
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
- ⅓ tsp ground nutmeg
- ½ tsp fennel seed
- Salt and pepper to taste
- 3 liters 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.
- If using fresh bay leaves, leave them in (remove dried bay leaves).
- 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.
- 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.