Portuguese Bean Soup I Recipes

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PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

Posting for the ZWT ( Portugal) This recipe is different then the others posted since there is no meat except bacon fat. Times are approximate and I am not sure of the servings

Provided by wicked cook 46

Categories     Beans

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dried red kidney beans
3 onions, chopped
2 garlic cloves, minced
1/4 cup bacon fat
6 small potatoes, diced
1 (5 1/2 ounce) can tomato paste
2 quarts water
2 bay leaves
1 teaspoon allspice
salt and pepper

Steps:

  • Soak and boil the beans until they just start to soften (1.5 hours or so).
  • Saute onions and garlic in fat until slightly brown.
  • Add everything else except salt (salt will keep your beans from softening). Bring to boil, cover and simmer for 1 hour.
  • Salt just before serving.

EASY PORTUGUESE-STYLE BEAN SOUP



Easy Portuguese-Style Bean Soup image

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

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

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 I



Portuguese Bean Soup I image

This super spicy soup is flavored with chorizo sausage and vegetables as well a generous dose of cayenne pepper.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 12

½ pound chorizo sausage, chopped
¼ cup olive oil
2 carrots, chopped
1 cup chopped onion
5 stalks celery, chopped
5 tomatoes, chopped
3 small potatoes, peeled and chopped
3 quarts chicken broth
1 ½ tablespoons cayenne pepper
1 (15 ounce) can kidney beans, drained
½ cup tomato paste
salt and pepper to taste

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.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 24.7 g, Cholesterol 20 mg, Fat 14.6 g, Fiber 5.4 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 505.8 mg, Sugar 5.2 g

PUNAHOU PORTUGUESE BEAN SOUP



Punahou Portuguese Bean Soup image

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

1 -2 lb ham hocks or 1 -2 lb ham bone
2 (15 ounce) cans kidney beans, drained and rinsed
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce
1 lb linguica sausage, cubed
1 cup elbow macaroni, uncooked
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium head of cabbage, cubed

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

PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

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

1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

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

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