Portuguese Bean Soup I Recipes

EASY PORTUGUESE-STYLE BEAN SOUP

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.

PORTUGUESE BEAN SOUP I

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

PORTUGUESE BEAN SOUP

Steps:

• 1. Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
• 2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
• 3. If too thick, add a little water. Lastly, add the cabbage, cook until tender.

PUNAHOU PORTUGUESE BEAN SOUP

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.

PORTUGUESE BEAN SOUP

Steps:

• Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
• Remove to a blender (or use immersion blender) and puree until smooth. Return to pot.
• In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
• Serve with a crusty bread.

PORTUGUESE BEAN SOUP

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!

PORTUGUESE BEAN SOUP

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.