Soup Of The Day Recipe

sweat aromatics

Heat 2 tablespoons olive oil in a large heavy pot over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

add vegetables and spices

Add the diced carrot, celery and potato to the pot. Cook 4–5 minutes, stirring, until they begin to soften. Stir in the chopped tomato, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried oregano and the bay leaf; cook 1–2 minutes to bloom the spices.

add liquids

Pour in 6 cups stock and 1 cup water, scraping up any browned bits from the bottom of the pot. Increase heat to bring the soup to a simmer, then reduce to maintain a gentle simmer. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Simmer uncovered for 15–20 minutes until the potatoes and carrots are tender.

cook chorizo (optional)

If using chorizo or linguiça, in a small skillet over medium heat, brown the sliced sausage for 3–4 minutes until it releases oil and begins to caramelize. Transfer the slices and any rendered oil to the soup pot about 5 minutes before the end of the simmer so the sausage finishes cooking in the broth and imparts flavor.

Add the drained and rinsed beans to the simmering soup during the last 5 minutes. Stir gently to heat through. If you prefer a thicker, creamier texture, remove 1 cup of the soup solids and liquid, puree in a blender, then return to the pot and stir to incorporate.

Stir the chopped kale or Swiss chard into the hot soup and cook 2–3 minutes until wilted but still bright green.

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons chopped parsley, 1 teaspoon lemon juice and drizzle 1 teaspoon extra-virgin olive oil to finish. Let rest off heat for 2 minutes.

Ladle soup into bowls, top with a sprinkle of extra parsley if desired, and serve with crusty bread slices.