Portuguese Stone Soup Recipes

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• In a large saucepan, heat oil over medium heat,; cook onions and leeks for 10 minutes, stirring often. Stir in potatoes, carrots, garlic and cabbage. Add broth, bay leaf, ham and chorizo and simmer for 45 minutes. Remove ham and chorizo; dice and return to pot. Add tomatoes and kidney beans, breaking up tomatoes with wooden spoon. Cover and simmer for 10 minutes. Add macaroni; simmer until al dente, about 10 minutes. Discard bay leaf. Stir in parsely and salt and pepper to taste.