Sopa de Feijão Verde (Portuguese Green Bean Soup) (Vegan)
A modern take on Portuguese sopa de feijão verde: a silky potato, carrot, and turnip base with tender Romano green beans and red lentils. Naturally vegan, make-ahead friendly.
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 |
