Portuguese Sausage And Cabbage Soup Recipes

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PORTUGUESE SAUSAGE SOUP



Portuguese Sausage Soup image

This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!

Provided by Pat-Perry

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
3 medium Yukon Gold potatoes, diced
1 large sweet onion, chopped
½ cup diced carrots
½ cup diced celery
3 cloves garlic, chopped
salt and ground black pepper to taste
¼ teaspoon red pepper flakes, or more to taste
1 bunch kale, stems removed and leaves chopped
2 bay leaves
5 cups chicken broth
½ pound linguica sausage, diced
½ pound chorizo sausage, diced
1 (14 ounce) can diced tomatoes
1 (14 ounce) can garbanzo beans, with liquid

Steps:

  • Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
  • Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
  • Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 31.7 g, Cholesterol 53.7 mg, Fat 26.6 g, Fiber 5.2 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1713.2 mg, Sugar 3.3 g

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

SAUSAGE CABBAGE SOUP



Sausage Cabbage Soup image

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 259 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1015mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

Provided by PaulaG

Categories     Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper

Steps:

  • Wash kale under running water.
  • Strip from tough stem, coarse chop and set aside.
  • In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
  • Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
  • Cook, stirring occasionally until the onion is transparent.
  • Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
  • Adjust chicken stock as needed for desired consistency.
  • Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

SAUSAGE AND CABBAGE SOUP



Sausage and Cabbage Soup image

This recipe has linguica (Portuguese) sausage in it! I love cabbage and sausage soups in the winter time, think this would be delicious then. Do not use dark ale or stout....it will be too bitter...only use a light wheat beer. To make this easier, buy a bag of shredded cabbage and carrots to equal the correct amounts. Adapted from Sunset.

Provided by breezermom

Categories     One Dish Meal

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 13

12 ounces linguica sausage, sliced 1/4 inch thick
1 onion, peeled and chopped (6 oz.)
1 large garlic clove, peeled and minced
5 cups chicken broth, fat-skimmed
1 (12 ounce) bottle wheat beer (hefeweizen)
1 lb small red potato, scrubbed and quartered (1 1/2-inch wide)
1 1/2 quarts cabbage, finely shredded (8 to 12 oz)
1 cup carrot, sliced 1/4 in. thick
1 teaspoon coriander seed
1/2 teaspoon whole allspice
1/2 teaspoon peppercorn
2 tablespoons parsley, chopped
whole grain mustard

Steps:

  • In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
  • Add onion and garlic to pan; stir often until limp, 3 minutes.
  • Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
  • Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

Nutrition Facts : Calories 182.4, Fat 1.8, SaturatedFat 0.5, Sodium 789.8, Carbohydrate 29.4, Fiber 5.5, Sugar 6.3, Protein 8.8

CABBAGE SOUP PORTUGUESE STYLE



Cabbage soup portuguese style image

Warm yourself, from the inside out, with this cabbage and chorizo hot soup!

Provided by alessandra75

Time 40m

Yield Serves 4

Number Of Ingredients 8

450g of savoy cabbage, sliced
500g of potatoes, diced
380g of vegetable stock
1/2 onion, finely chopped
1 garlic clove, crushed
1 piece of spicy chorizo, sliced
olive oil
salt and freshly ground pepper

Steps:

  • Heat some oil in a heavy-base pan. Add the onion and the garlic and cook until they begin to soften and turn light golden.
  • Add the potatoes and cook for 2 minutes, stirring, then add the stock. Bring to the boil and cook covered for 15 minutes or until tender. Mash the potatoes.
  • Add the sliced cabbage and cook for further 5 minutes. Season with salt and pepper to taste.
  • Meanwhile, heat a non-stick frying pan and cook the chorizo until crispy.
  • Pour the "caldo verde" (green soup) into individual cups and scatter over the top some chorizo crispy slices.

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