Healthier Portuguese Bean Soup: Hawaiian Comfort Meets the Mediterranean Diet

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Servings: servings

Hawaiian comfort food reimagined. 🌺 Authentic Portuguese Bean Soup with lean sausage, beans, and veggies for a Mediterranean Diet friendly classic.

Slice the sausages into bite-size pieces.
In a large pot, combine sausages, mirepoix, chicken broth, crushed tomatoes, and kidney beans.
Cook over medium-high heat for at least 30 minutes. (If you have more time, let it simmer on low for a few hours—or use a slow cooker on low all day for deeper flavor.)
30 minutes before serving, stir in the macaroni and cabbage. Push them under the liquid so they cook evenly.
Serve hot and enjoy the comforting flavors of Hawaii with a Mediterranean Diet twist.

Crockpot Instructions

Prep the sausage – Slice the AmyLu chicken sausages into bite-size pieces.
Add to crockpot – Place sausages, frozen mirepoix, chicken broth, crushed tomatoes, and kidney beans in the crockpot. Stir to combine.
Cook low and slow – Cover and cook on low for 6–8 hours or high for 3–4 hours. This lets the flavors fully meld.
Add pasta + cabbage – About 30 minutes before serving, stir in the whole wheat macaroni and shredded cabbage. Make sure they’re pushed under the liquid so they cook evenly.
Serve hot – Ladle into bowls and enjoy the smoky, hearty flavors.

Refrigerator: Let the soup cool completely, then transfer it to airtight containers. It will keep in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better.
Freezer: Portion into freezer-safe containers or bags and store for up to 3 months. Leave a little space at the top of the container, since the liquid will expand as it freezes.
Reheating: Warm gently on the stove over medium heat, adding a splash of broth or water if the pasta has absorbed some of the liquid. You can also reheat individual portions in the microwave.

Author: Anna Schraff