Portuguese Soup Recipes

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PORTUGUESE SOUP



Portuguese Soup image

This is a great soup recipe. Very hearty and tasty

Provided by TXTEACH

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

¼ cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup
1 (10.5 ounce) can beef consomme
2 ⅔ quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
½ cup vinegar

Steps:

  • In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
  • Stir in vinegar and simmer 1 hour more. Add more water if needed.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 73.3 g, Cholesterol 36.9 mg, Fat 19.9 g, Fiber 11.9 g, Protein 20.7 g, SaturatedFat 5.6 g, Sodium 2126.9 mg, Sugar 21.5 g

PORTUGUESE CHOURICO AND KALE SOUP



Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

Steps:

  • Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
  • Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
  • Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
  • Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
  • When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
  • Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
  • When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
  • Cool the stock and refrigerate overnight allowing the flavors to marry.
  • Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

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.

GRANDMA'S PORTUGUESE SOUP



Grandma's Portuguese Soup image

Portuguese linguica, cabbage, and pinto beans come together in a traditional Portuguese soup. This recipe is from my grandmother's grandmother, straight from Portugal. You will not find a more delicious Portuguese soup recipe! This recipe will feed 4 adults easily. It serves well alone or with a good bread.

Provided by Nate Barnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h45m

Yield 4

Number Of Ingredients 9

1 pound dried pinto beans
2 ham hocks
1 large onion, diced
water to cover
7 ounces linguica sausage (such as Silva®), sliced
1 small head cabbage - quartered, cored, and thinly sliced
1 large potato, cubed
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Place beans in a large pot and cover with water. Soak 8 hours to overnight.
  • Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
  • Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 1023.9 calories, Carbohydrate 104.9 g, Cholesterol 111.1 mg, Fat 41.6 g, Fiber 25.5 g, Protein 58.5 g, SaturatedFat 14.7 g, Sodium 1048.7 mg, Sugar 12.6 g

PORTUGUESE CHICKEN SOUP (CANJA)



Portuguese Chicken Soup (Canja) image

Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 cups chicken stock
1 lb chicken piece
1 onion, thinly sliced
4 sprigs parsley
1 the lemon, zest of, cut in thick strips
1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
1/4 cup chopped mint leaf, plus additional (to garnish)
1 teaspoon lemon juice (to taste)
salt & freshly ground black pepper
lemon slice (to garnish)

Steps:

  • Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
  • Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
  • Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
  • Garnish with lemon slices and mint leaves.

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L



Soupas - a Portuguese Feast Soup T-R-L image

This is a traditional Portuguese soup served in homes, and especially at the Holy Ghost Feast, a yearly celebration. I don't get to there any more, but at least I have the recipe! Some of the true afficionados use several kinds of beef, including liver. All ingredient amts are estimates, as are the number of servings.

Provided by Nana Lee

Categories     Clear Soup

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs rump roast (size is an estimate)
2 (4 ounce) cans tomato sauce
2 cups red wine
3 -4 small white onions
3 -4 stalks celery & leaves
3 -4 cabbage leaves
1 head garlic
2 tablespoons pickling spices, tied in a cheesecloth
water, to cover all
salt and pepper
fresh mint leaves (optional)
Portuguese bread

Steps:

  • Combine everything and add enough water to cover all.
  • Let cook slowly all day (at least 8 hours).
  • Remove cheesecloth bag and discard.
  • To serve, put the sliced meat and sauce(soupas) over sliced bread.
  • Sprinkle with chopped mint if desired.

Nutrition Facts : Calories 422.3, Fat 20.8, SaturatedFat 8.2, Cholesterol 103.8, Sodium 257.8, Carbohydrate 9.7, Fiber 1.4, Sugar 3.4, Protein 36.6

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