Portuguese Bean Soup Ii Recipes

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PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

Provided by Kathy Chan

Time 2h15m

Number Of Ingredients 10

1.5 pounds smoked ham hocks (about 4 pieces)
1 large onion, diced
2 large carrots, diced
2 large potatoes, diced
2 15-ounce cans kidney beans
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 10-ounce Portuguese sausage stick
1 small head of cabbage (napa or green), chopped
1 cup macaroni pasta, uncooked

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



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 II



Portuguese Bean Soup II image

This is a Hawaii favorite. Hearty and full of flavor.

Provided by dewny (dewny)

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

Time 3h

Yield 15

Number Of Ingredients 10

2 pounds spicy Portuguese sausage, sliced
1 pound ham hocks
1 onion, sliced
2 quarts water
2 carrots, diced
3 potatoes, diced
1 small head cabbage, chopped
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
1 (16 ounce) package macaroni

Steps:

  • 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.

Nutrition Facts : Calories 572.8 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 30.6 g, Fiber 6.9 g, Protein 28.7 g, SaturatedFat 11.1 g, Sodium 1083.7 mg, Sugar 3.2 g

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 cannellini bean soup with sweet potatoes, tomatoes, and swiss chard. Serves well with a slice of crusty wholegrain bread. -Recipe from Dr. Mehmet C. Oz's book

Provided by Atiekay

Categories     Clear Soup

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 teaspoon olive oil
1/2 cup white onion, chopped
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup sweet potato, diced (1/2 inch unpeeled pieces)
2 teaspoons chili-garlic sauce
0.5 (7 ounce) can diced tomatoes, undrained
0.5 (8 ounce) can cannellini beans, drained and rinsed
2 cups swiss chard, sliced and packed
2 teaspoons balsamic vinegar

Steps:

  • Heat a large saucepan over medium-high heat.
  • Add oil and onion; cook 3 minutes, stirring occasionally.
  • Add broth, potato, and chili garlic sauce.
  • Bring to a boil over high heat.
  • Reduce heat and simmer uncovered 5 minutes.
  • Stir in tomatoes and beans.
  • Return to a simmer, then add swiss chard.
  • Simmer 5 more minutes or until sweet potatoes and chard are tender.
  • Stir in vinegar and ladle into bowls.
  • For Vegan omit the chicken broth.

Nutrition Facts : Calories 182.7, Fat 2.5, SaturatedFat 0.5, Sodium 779.7, Carbohydrate 30.1, Fiber 6.4, Sugar 6.1, Protein 11.1

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