PORTUGUESE BEAN SOUP
Provided by Kathy Chan
Time 2h15m
Number Of Ingredients 10
Steps:
- First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.
- Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.
- Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.
- Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes.
- Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.
- Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!
EASY PORTUGUESE-STYLE BEAN SOUP
One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 17 servings (4-1/4 quarts).
Number Of Ingredients 23
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.
Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
PORTUGUESE BEAN SOUP
A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.
Provided by PIKALA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
- Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
- Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g
PUNAHOU PORTUGUESE BEAN SOUP
This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.
Provided by MasakoHI
Categories < 4 Hours
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
- Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
- Simmer for 1 - 2 hours, stirring frequently.
- If too thick, add a little water.
- Add the cabbage, cook another hour until tender.
- Add more salt and pepper if needed.
Nutrition Facts : Calories 233.1, Fat 1.1, SaturatedFat 0.2, Sodium 857.8, Carbohydrate 49, Fiber 9.8, Sugar 11.9, Protein 9.9
EASY PORTUGUESE KALE SOUP
An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!
Provided by rn.leeann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g
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