PORTUGUESE SAUSAGE AND CABBAGE SOUP
This is a hearty, filling soup, and the use of spices in this recipe provides a wonderfully warm tone. For quickest preparation, purchase pre-packaged shredded cabbage and pre-packaged sliced carrots. Don't substitute a dark ale or stout for the light beer recommended, because it can make the soup too bitter. You won't add...
Provided by Vickie Parks
Categories Vegetable Soup
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
- 2. Add onion and garlic to pan; stir often until limp, 3 minutes.
- 3. Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.
- 4. Stir in parsley, and then ladle soup into bowls. Serve immediately with mustard (to taste) alongside for a zesty taste boost.
- 5. It's great when served with a hearty loaf of bread or dinner rolls.
GRANDMA'S PORTUGUESE SOUP
Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.
Provided by Nate Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place beans in a large pot and cover with water. Soak 8 hours to overnight.
- Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
- Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g
PORTUGUESE SOUP
This is a great soup recipe. Very hearty and tasty
Provided by TXTEACH
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
- Stir in vinegar and simmer 1 hour more. Add more water if needed.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g
CALDO VERDE (PORTUGUESE CABBAGE SOUP)
This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.
Provided by eillena
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil into soup pot and saute onions for five minutes.
- Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 443, Fat 13.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 495.6, Carbohydrate 61.7, Fiber 8.2, Sugar 13.7, Protein 14.6
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