Portuguese Beef Vegetable Soup Food

PORTUGUESE STYLE VEGETABLE SOUP (SOPA DE LEGUMES)

Steps:

• Heat the olive oil on medium high in a dutch oven or other large heavy pot.
• Add the onions and garlic and sauté until the onions start to soften.
• Add the leeks and continue to sauté and stir until the leeks reduce to half the volume.
• Add the potatoes, 2/3 of the carrots, turnip, squash, bay leaf, half the beans, salt and pepper.
• Turn the heat up to high. Once the soup starts to boil, reduce the heat to medium low, cover and let simmer for 20 minutes.
• Use a hand blender to puree the soup until smooth.
• Add the carrots and remaining beans, cover, and continue to simmer on medium low for 10 minutes.
• Add the spinach, cover and turn off the heat. The spinach will wilt into the soup.
• Leave the pot covered for about 10 minutes.
• Uncover, stir and serve. Add a drizzle of olive oil to elevate the dish a little. Enjoy!

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.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

PORTUGUESE SOPAS

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

PORTUGUESE BEEF-VEGETABLE SOUP

Steps:

• Heat oven to 400°F Lightly grease a large, shallow roasting pan.
• Spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. Put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. Reduce heat to low, cover and simmer 4 to 41/2 hours. Remove meat with a slotted spoon. Shred into small pieces, cover and refrigerate. Strain broth and discard remaining solids.
• Return broth to pot, cover and refrigerate overnight for fat on surface to harden.
• To finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. Brown in a skillet 5 minutes.
• Discard fat layer from soup. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.

SOUPAS - A PORTUGUESE FEAST SOUP T-R-L

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.

PORTUGUESE SOUP

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.