In large skillet boil soup bone and meat and onion for about 1 hour.
Add cabbage and potatoes.
Boil until potatoes are cooked. Add kidney beans when soup is done.
Serve with Portuguese bread.
Fry Portuguese sausage in a large pot until brown.
Add onion and garlic; fry a little.
Add tomato sauce plus 1 can of water. Then add kidney beans plus 1 can water.
Bring to a boil.
Add 1/2 cup macaroni, carrots and potatoes.
Cook for 5 minutes.
Cook for 1/2 hour until noodles, carrots and potatoes are cooked.
If gravy is too thick, add more water.
Season with salt and pepper to taste.
Serves 4.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
e floating -- for a sweeter soup, leave them in, but take
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
edium-low. Cook, uncovered, until soup is slightly thickened, about 1
lender, puree the soup.
Pour the soup through a sieve, pressing
thyme and oregano. Let the soup simmer on low heat for
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
eftovers were refrigerated, continue with recipe method as below.
Remove
In a large soup pot, cook onion and garlic
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.
he heat and ladle the soup into bowls. Sprinkle croutons over
Boil the ham shanks, sausage and soup bone in enough water to cover.
When meat is almost done, add beans and cook until done. In a frypan, fry onion and parsley until tender. Add to soup stock.
Add potatoes and salt to taste.
Add other vegetables such as cabbage, carrots, etc.
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.
Fill large soup pot with cold water.
After about 10+ minutes (original recipe said about 5 minutes, but
quart Dutch oven or soup kettle.
Cover and bring