Portuguese Bean Soup Food

PORTUGUESE BEAN SOUP

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.

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.

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 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.

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.

PORTUGUESE BEAN SOUP II

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.

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 RED BEAN SOUP

Steps:

• Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid.
• In a medium pot, add olive oil and butter.
• When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock.
• When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste .
• Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper.
• Season to taste.

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 BEANS

Steps:

• 1. Wash beans and soak overnight. (I have skipped this step and just washed the beans and added 4 cups of water or enough to cover the beans and put it on the stove)
• 2. Fry pork and onion and garlic and add to beans. Bring to a boil and add rest of the ingredients. Cover and simmer for 2-4 hours over low heat.
• 3. Note: you can substitute the ham for linguica. Silvas is the best!

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.

GRANDMA'S PORTUGUESE SOUP

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.