Sopa de legumes (or Portuguese vegetable soup) is a rich, flavorful, and delicious veggie-based soup for any occasion! It combines veggies, vegetable broth, and white kidney beans for an ultra-creamy and comforting bowl of soup. Make a large batch and freeze any leftovers for later so you can have more whenever you like!
Portuguese Vegetable Soup Recipe
I'm always craving some warm and cozy homemade soup as the weather gets cooler! From Spanish garlic soup to tomato rice soup and corn soup, I truly love it all!
This vegetable-packed soup is no exception- it is absolutely delicious! I always double the batch to keep a backup in the freezer for those extra chilly days.
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Don't forget to look at all my favorite fall soup recipes! They are delicious, easy, and perfect for chilly weather!
🥘 Sopa de Legumes Ingredients, Notes, & Substitutions
Since this is a vegetable soup, you'll want to grab tons of fresh veggies! The fresher the ingredients, the better the final soup will taste!
- Olive Oil - ¼ cup of extra virgin olive oil (EVOO) for sauteing your vegetables.
- Onion - 1½ cups of sliced onion. Use yellow, white, or red onions.
- Garlic - 3 teaspoons (or 3 cloves) of minced garlic.
- Leeks - 2 large leeks, roughly chopped.
- Potatoes - 4 medium-sized white, yellow, or Russet potatoes. Rinse and scrub them, peel them, and then roughly chop them.
- Carrots - 3 large carrots, peeled and then finely diced.
- Squash - 2 cups of winter squash or pumpkin, peeled and finely diced.
- Vegetable Broth - 8 cups of vegetable broth.
- Beans - 19 ounces of white kidney beans (cannellini beans), drained and rinsed.
- Bay Leaves - 1-2 bay leaves.
- Thyme - 1 teaspoon of dried thyme.
- Salt & Pepper - 1 teaspoon of both salt and pepper.
- Spinach - 4 cups of baby spinach, washed.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sopa de Legumes
This traditional soup is incredibly easy and straightforward to prepare. All you are going to need is a Dutch oven (or a different type of large pot), a knife, a cutting board, measuring utensils, and an immersion blender.
This hearty soup is enough for 8 servings, so get ready to enjoy some extra delicious leftovers!
Step 1: Heat. Heat ¼ cup (59 milliliters) of olive oil over medium-high heat in a Dutch oven or large, heavy-bottomed pot.
Step 2: Saute. Once hot, add 1½ cups (240 grams) of onion and 3 teaspoons (8 grams) of garlic and sauté until the onions soften. Then, add 2 large leeks (178 grams) and saute until the leeks have shrunk.
Step 3: Add. Add 4 medium potatoes (852 grams), ⅔ of your 3 large carrots (216 grams), 2 cups (473 grams) of winter squash, 8 cups (1.89 liters) of vegetable broth, half of your 19 ounces (539 grams) of white kidney beans, 1-2 bay leaves, 1 teaspoon (1 gram) of dried thyme, and 1 teaspoon (6 grams) of both salt & pepper.
Step 4: Simmer. Increase the heat in order to bring the soup up to a boil. Then, reduce the heat to medium-low, place a lid on the pot, and let it simmer for 20 minutes.
Step 5: Blend. Remove the lid and use an immersion blender to (carefully) blend the soup until it is nice and smooth. Then, add your remaining carrots and white kidney beans, then replace the lid, and continue to simmer for about 10 minutes.
Step 6: Add spinach. Add 4 cups (120 grams) of baby spinach and turn off the heat. Leave the soup covered for 10 minutes.
Step 7: Serve. Remove the lid and stir the soup before serving immediately while hot.
🍴 What To Serve With Vegetable Soup
Serve your Portuguese vegetable soup with your favorite type of bread or rolls to sop up all of the flavorful broth! You can serve it in a homemade bread bowl to make things extra fancy or add some rustic bread or butter herb Rhodes rolls on the side.
Add a garden salad or Caesar salad for a tasty soup and salad combo! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- This recipe is very versatile, so feel free to add or subtract any vegetables that you like!
- If desired, add all the carrots and beans and blend the soup until smooth. However, I like to add some after blending for some chunky texture.
- This is a traditional vegetarian recipe. Of course, you can add your favorite protein if you like!
- For a little kick, you can add some red pepper flakes.
🥄 Make Ahead Options
This soup is a great make-ahead freezer meal. You can either freeze leftovers or just make the entire batch with the intention of freezing it.
First, portion your soup (if desired) and place your portions into individual freezer bags, making sure to squeeze out any excess air. It can then be frozen for up to 3 months.
🥡 Storing & Reheating
If you have any leftover soup, let it cool down to room temperature. Then, it can be kept in a sealed container in the refrigerator for up to 5 days.
For longer storage, I recommend freezing it.
Reheating Vegetable Soup
You can reheat your soup straight from frozen or let it thaw in the fridge overnight first. Simply place your soup into a pot or saucepan over medium heat and cook occasionally until hot.
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❓ Recipe FAQs
It is safe for your soup to sit out at room temperature for 2 hours. After this point, you should store it in the refrigerator or freeze it later.
While this is a traditional Portuguese recipe, you can certainly add some extra veggies if you like! Some great options are celery, green beans, corn, or peas!
Yep! This is a naturally vegetarian dish with no meat and protein from beans. In fact, Sopa de Legumes is actually vegan, too!
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📖 Recipe Card
Sopa de Legumes
Ingredients
- ¼ cup olive oil (extra virgin)
- 1½ cups onion (sliced)
- 3 teaspoon garlic (minced)
- 2 large leeks (roughly chopped)
- 4 medium potatoes (white potatoes peeled and roughly chopped - or use Russet or yellow potatoes)
- 3 large carrots (peeled and finely diced)
- 2 cups winter squash (or pumpkin, peeled and roughly chopped)
- 8 cups vegetable broth
- 19 oz white kidney beans (aka cannellini beans, drained and rinsed)
- 1-2 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- 4 cups baby spinach (washed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a Dutch oven or large, heavy-bottomed pot, heat ¼ cup olive oil over medium-high heat.
- Once hot, add 1½ cups onion and 3 teaspoon garlic and sauté until the onions start to soften. Then, add 2 large leeks and saute until the leeks have shrunk.
- Add 4 medium potatoes, ⅔ of your 3 large carrots, 2 cups winter squash, 8 cups vegetable broth, half of your 19 oz white kidney beans, 1-2 bay leaf, 1 teaspoon dried thyme,1 teaspoon salt½ teaspoon ground black pepper.
- Increase the heat in order to bring the soup up to a boil. Then, reduce the heat to medium-low, place a lid on the pot, and let it simmer for 20 minutes.
- Remove the lid and use an immersion blender to (carefully) blend the soup until it is nice and smooth. Then, add your remaining carrots and white kidney beans, then replace the lid, and continue to simmer for about 10 minutes.
- Add 4 cups baby spinach and turn off the heat. Leave the soup, covered, for 10 minutes.
- Remove the lid and stir the soup before serving immediately while hot.
Notes
- This recipe is very versatile, so feel free to add or subtract any vegetables that you like!
- If desired, you can add all of the carrots and beans and blend the soup until smooth. However, I like to add some after blending for some chunky texture.
- This is a traditional vegetarian recipe. Of course, you can add your favorite protein if you like!
- For a little kick, you can add some red pepper flakes.
- Leftover soup can be kept in a sealed container in the refrigerator for up to 5 days.
- You can transfer your soup to an airtight bag, squeeze out any excess air, and freeze it for up to 3 months.
- Reheat your soup on the stovetop over medium heat, stirring occasionally, until warmed all the way through.
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