Table of Contents

Fava Bean Soup With Portuguese Sausage

The memory is etched in my mind: the earthy aroma filling my grandmother’s tiny kitchen, the gentle simmer of a large pot on her ancient stove, and the rich, comforting taste of her fava bean soup. She always made it with generous chunks of Portuguese sausage, the spicy paprika mingling with the sweetness of the beans in a way that just felt like home. It wasn’t just food; it was a love letter in a bowl, a tradition passed down through generations. This recipe attempts to capture that same magic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Yield: About 8 cups
Dietary Type: Not Vegetarian, Gluten-Free Option (check sausage ingredients)

Ingredients

4 tablespoons extra virgin olive oil (Split)
2 bay leaves
2 lbs Portuguese chourico (8-ounce-Gouveia )
2 teaspoons fine sea salt (Split)
2 teaspoons fresh ground black pepper (Split)
2 tablespoons fresh minced garlic cloves
3 cups maui onions (Chopped)
2 cups celery (Chopped)
2 cups carrots (Chopped)
1 serrano pepper (Seeded, Chopped )
1 lb roma tomato (Seeded, Diced)
½ cup red table wine (*Bairrada Portuguese wine)
8 cups ham stock
4 cups yukon gold potatoes (Chopped)
1 lb dried fava beans (Green, & shell removed, soaked overnight)
2 tablespoons fresh sage (Chopped)
2 tablespoons fresh thyme (Chopped)
2 tablespoons fresh parsley (Chopped)
2 tablespoons fresh savory (Chopped)
1 tablespoon fresh rosemary (Chopped)
½ teaspoon celery salt

Equipment Needed

Dutch oven (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons

Instructions

Begin by ensuring your fava beans have been soaking in water overnight. This helps to soften them and reduce cooking time. Drain and rinse the beans thoroughly before proceeding.
In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the bay leaves, Gouveia Portuguese sausages, 1 teaspoon of fine sea salt, and 1 teaspoon of fresh ground black pepper. Cook for 4-6 minutes, turning occasionally, or until the sausages are nicely browned and cooked through. Remove the sausages from the pot and set aside.
Add the minced garlic to the pot and sauté for about a minute, until fragrant, being careful not to burn it.
Add the remaining 2 tablespoons of extra virgin olive oil, 2 cups of chopped Maui onions, chopped celery, chopped carrots, chopped serrano pepper, diced Roma tomatoes, the remaining 1 teaspoon of sea salt and 1 teaspoon of black pepper. Sauté the vegetables for 2-3 minutes, stirring occasionally, until they begin to soften.
Pour in the ½ cup of Portuguese table wine (Bairrada or any Portuguese red wine). Reduce the wine by half, scraping up any browned bits from the bottom of the pot. This adds depth of flavor to the soup.
Pour in the 8 cups of ham stock, then add the chopped Yukon gold potatoes and the drained green fava beans.
Add all the fresh chopped herbs: sage, thyme, parsley, savory, and rosemary. Stir well to combine all the ingredients.
Bring the soup to a full boil, then reduce the heat to a simmer. Cover the Dutch oven and let the soup simmer for 45 minutes, or until the fava beans are tender and soft.
While the soup is simmering, slice the cooked Portuguese sausage into ½-inch thick pieces.
After 45 minutes, check the beans for tenderness. If they are still firm, continue to simmer for another 10-15 minutes. Once the beans are soft, season with salt and pepper to taste. Add the ½ teaspoon of celery salt.
Just before serving, add the sliced Portuguese sausage back into the soup and heat through.
Serve the soup in warm bowls, placing a few slices of sausage on top of each serving.
Garnish with fresh parsley sprigs and a sprinkle of chopped Maui onions.

Expert Tips & Tricks

Soaking the fava beans overnight is crucial for reducing cooking time and ensuring a creamy texture. Don’t skip this step!
If you can’t find Gouveia Portuguese sausage, any good quality chourico will work. Just be sure to adjust the seasoning accordingly, as some sausages can be quite salty.
For a richer flavor, consider browning the ham stock with the vegetables before adding the fava beans.
Don’t be afraid to adjust the amount of Serrano pepper to your liking. If you prefer a milder soup, use half the pepper or omit it entirely.
If you want a smoother soup, you can use an immersion blender to partially blend the soup before serving. Be careful not to over-blend, as you still want some texture.

Serving & Storage Suggestions

Serve the Fava Bean Soup hot, garnished with fresh parsley and a sprinkle of chopped Maui onions for added freshness and visual appeal. A crusty bread is the perfect accompaniment for soaking up the flavorful broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stovetop or in the microwave until heated through.

For longer storage, the soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup overnight in the refrigerator and reheat as described above. Keep in mind that freezing may slightly alter the texture of the potatoes, but the flavor will remain delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1212.6 kcal	N/A
Calories from Fat	618 g	51%
Total Fat	68.7 g	105%
Saturated Fat	23.4 g	116%
Cholesterol	133.2 mg	44%
Sodium	2724.2 mg	113%
Total Carbohydrate	86.2 g	28%
Dietary Fiber	25.6 g	102%
Sugars	13.5 g	N/A
Protein	60.8 g	121%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian/Vegan: Substitute the ham stock with vegetable broth. Omit the Portuguese sausage and add smoked paprika to enhance the smoky flavor. Consider adding smoked tofu for protein.
Spicy: Increase the amount of Serrano pepper or add a pinch of red pepper flakes for extra heat.
Herb Variations: Experiment with different herbs based on your preferences. Marjoram, oregano, or lovage would all be delicious additions.
Bean Variations: While fava beans are traditional, you could substitute with other beans like cannellini beans or great northern beans in a pinch, though the flavor profile will change.

FAQs (Frequently Asked Questions)

Q: Do I really need to soak the fava beans overnight?
A: Yes, soaking the fava beans overnight is essential for softening them and reducing cooking time. It also helps to remove some of the compounds that can cause digestive discomfort.

Q: Can I use canned fava beans instead of dried?
A: While using canned fava beans will work in a pinch, the flavor and texture won’t be quite as good as using dried beans. If you do use canned, reduce the cooking time significantly and add them towards the end of the cooking process.

Q: What if I can’t find Portuguese sausage?
A: Any good quality chourico or spicy Italian sausage can be used as a substitute. Just be sure to adjust the seasoning accordingly.

Q: How do I know when the soup is done?
A: The soup is done when the fava beans are tender and easily mashed with a fork. The potatoes should also be soft.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and brown the sausage as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender.

Final Thoughts

This Fava Bean Soup with Portuguese Sausage is more than just a recipe; it’s a journey back to my grandmother’s kitchen, a taste of tradition, and a warm hug in a bowl. I encourage you to try this recipe and experience the comforting flavors for yourself. Don’t be afraid to adjust the ingredients to your liking, and most importantly, share it with loved ones. I’d love to hear about your experience and any variations you create! Perhaps serve it with a crisp Vinho Verde for an authentic Portuguese experience.

Fava Bean Soup With Portuguese Sausage Recipe