String Bean And Linguica Soup Food

LINGUICA AND GREEN BEANS

Steps:

• Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
• Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
• Add enough water to cover.
• Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
• Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

KILLER LINGUICA & GREEN BEAN STEW

Steps:

• snap off ends of green beans & break larger beans in half, throw in a big pot.
• quarter half an onion & throw it in with the green beans.
• slice linquica into 1 inch slices & throw in the pot.
• add garlic, bay leaves & sea salt.
• add only as much water as necessary to completely cover ingredients.
• bring to a low boil, cover & let cook for 30 minutes, stirring occasionally.
• peel potatoes & cut into quarters.
• add diced tomatoes (undrained), el pato sauce (or regular tomato sauce if el pato isnt available) & tomato paste.
• return to a low boil & add potatoes.
• let boil 30 minutes or until potatoes are done.
• taste & adjust seasonings if necessary.

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.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

LINGUICA AND STRING BEANS

Steps:

• 1. Dice onion, green bell pepper, and garlic. Add a few tbls olive oil to stock pan over med heat. Add onion and green bell pepper to pan and cook until onion is soft. Add garlic, careful not to burn. Add tbls of crushed red pepper, more or less if desired. Stir
• 2. cut linguica into 1/2 rounds{I remove skin from linguica 1st} Add to pan and stir, let cook for a few minutues to marry the flavors and soften a bit.Do not brown.
• 3. Add beef stock and let simmer for 5 minutes. Add golden mushroom soup and let simmer for 5 minutes. Add tomato sauce let simmer for 5 minutes. Reduce heat to low.
• 4. Add diced potatoes and prepped grean beans, simmer and cook until tender. Frozen greans beans work fine in this recipe, just add at the very end after the potatoes have cooked. Add a little water if needed. This is more of a stew consitency.
• 5. serve with portugese rolls or any crusty bread.

STRING BEAN AND LINGUICA SOUP

Steps:

• 1. Saute onion and green pepper in butter until onions are tender. Place onion and pepper in pot with potatoes, linguica and beans. Add enough water to cover. Add allspice,salt and pepper. Stir in tomato sauce. Cover and simmer until beans are tender, about 1 hour.

LINGUICA AND GREEN BEANS

Steps:

• 1. Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
• 2. Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
• 3. Add enough water to cover.
• 4. Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
• 5. Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

PORTUGUESE SAUSAGE SOUP

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.

CREAMY STRING BEAN SOUP

Steps:

• Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove.
• Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste.
• Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.

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.

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.