This was one of my favourite homestyle vegetarian soups that my mom used to make when I was a kid. It’s called Portuguese bean soup with butternut squash, aka Sopa de feijão. Great autumn dish and goes well with some Portuguese style corn bread or any bread. mmmmmm, No need for wine with this one, you’ll get intoxicated just smelling it’s aroma. 🙂
Yields 4 to 5 persons:
2 or 3 carrots, (sliced round shapes)
potatoes ( about 4 or 5)
Collard greens or Curly Kale (1 thick bunch)
garlic 3 cloves
red pimento sauce (tablespoon)
Romano beans (blanched)
vegetable bullion cube
1/4 cup of olive oil
dash of salt and pepper
dash of ground cumin spice
ground coriander or bits of fresh Cilantro herbs
and of course purified water
(optional) Fennel herbs
1) Soak about 1 to 1 1/4 cup of dried Romano beans in 1/2 a pot(stew pot) of water at room temperature. Soak them overnight or for 8 to 10 hours. Keep the beans covered by water while soaking. Best to do this in the morning to make the soup at night or the night before to make the soup early next day.
2) In the mean time, about 1/2 hour before you start heating the pot of water that holds the beans, slice your collard greens in slivered strips, dice your carrots, cube your potatoes, cut your butternut squash in chunks, thinly sliced your garlic cloves. Heat the pot at low/med. on the stove.
3)Add, your cubed potatoes, bite size chunks of butternut squash, sliced carrots, garlic cloves sliced in thinned slices.
4)Add your olive oil, cube of vegetable bullion, and add of out 1/4 cup of more water to your pot. Make sure you have 1/2 the pot with water for your soup.
5)Add the red pimento sauce, coriander, cumin, salt and dash pepper towards the end.
6)The soup should cook on low/med heat for 45 minutes. (The timing begins from when you add your ingredients to the pot)
7)After its cooked. Turn heat off. Add a small handful of chopped bits of Cilantro herbs and Fennel herbs, pinch of Cumin, 1 tablespoon of red pimento sauce(sweet).
Add salt and pepper to your tastes.