e floating -- for a sweeter soup, leave them in, but take
edium-low. Cook, uncovered, until soup is slightly thickened, about 1
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes.
Add remaining ingredients with enough water to cover.
Bring to a boil, skimming foam from surface.
Reduce heat to medium-low and simmer about 2 hours.
Remove ham hocks from soup; discard bones and cut
meat into bite-size pieces.
Blend into soup.
Ladle into bowls and serve hot.
Makes 8 servings.
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
Peel all vegetables.
Dice potatoes into bite size pieces. Slice carrots.
Slice onions into sections.
Shred cabbage.
Brown sausage lightly.
Add onions, cabbage and garlic; continue browning until vegetables are translucent.
Add tomatoes, tomato juice and herbs, potatoes and carrots.
Turn heat to low and cook two hours minimum or all day if you like.
Cook pasta al dente and add to soup right before serving.
Place kidney beans, chourico and
chicken in a large pot; cover with water.
Add salt and simmer until almost cooked.
Add kale, the potatoes and the macaroni and cook until done.
Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
acaroni is cooked.
This soup is easy to personalize to
In
large
pot,
boil
Portuguese
sausage in water and tomato sauce.
Dice
carrot, celery and potatoes; add to pot. Add kidney
beans
and\tstring beans; bring to boil.
Boil on medium heat until vegetables are tender.
Add cabbage.
Cover and simmer for 15 to 20 minutes.
Serve hot.
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.
In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
o heat through.
Menu: Portuguese Green Soup,Warm Garlic Bread, Baked
Soak beans in twice their volume of water 8 hours or overnight.
In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
o thicken the soup.
Mix into soup.
Simmer for 15
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
lender, puree the soup.
Pour the soup through a sieve, pressing
r add them to the soup with the stalks. Remove the