Portuguese Bean Soup II Recipe

In a large pot, brown the sausage over medium heat until crispy. Remove from the pot and set aside.

In the same pot, sauté the onion and garlic until translucent and fragrant.

Add the carrots, potatoes, kidney beans, chicken broth, bay leaf, paprika, salt, and pepper. Stir to combine.

Bring the soup to a boil, then reduce heat to low and simmer for 45 minutes, or until the vegetables are tender.

Stir in the cooked sausage and simmer for another 10 minutes.

Remove the bay leaf and discard.

Serve the soup hot, garnished with chopped parsley.