Chacha's Quickie Portuguese Bean Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons extra virgin olive oil
• 13 ounces linguica sausage, use the hot rather than the mild, sliced into rounds 1/4 inch thick
• 1/2 small yellow onion, chopped kind of finely
• 1 1/2 teaspoons garlic, minced
• 2 carrots, peeled, quartered and chopped
• 3/4 cup celery, chopped (i use the top leaf and all)
• 3/4 cup cilantro, chopped (i use stem and leafs)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon black pepper
• 1/2 teaspoon chili pepper flakes
• 2 dashes tabasco sauce
• 1 (14 ounce) can chicken broth, low sodium
• 1 (15 ounce) can beans
• 1 (15 ounce) can butter beans
• 1 (15 ounce) can black beans

Recipe

• 1 in large soup pot, sweat over medium heat linguica, onions, garlic, carrot, celery and cilantro with 1 tsp salt and pepper, adding in chili pepper flakes and tabasco. once onions are translucent add in remaining ingredients. allow to cook until carrots are cooked through but not mushy. okay your soup is ready to serve at this point. if by chance you find you aren't quite ready for dinner lower heat to very low and allow to simmer up to another 15 minutes, and adjust seasonings to you liking. i usually wind up having to add the other 1/2 tsp salt, but otherwise this is plenty spicy enough for my family.