How To make Portuguese Soup
6 c Chicken stock - OR canned
-broth 1 lb CHORIZO - smoked, diced (or
-Linguica) 1 lb Potatoes - boiling type,
-peeled, diced 1 cn Kidney beans - drained
-(5-1/4 oz. can) 1 cn Tomatoes - diced (14-1/2 oz.
-can) 1/2 Head cabbage - green,
-medium, coarsely chopped 1 Med. onion - chopped
1 lg Carrot - diced
1/2 Bell pepper - green, diced
3 Clove garlic - minced
I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October -- grin)! Hope it appeals to you, too. Number of Servings: 8 Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters.
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Portuguese Bean Soup ???? | DELICIOUS SOUP MADE WITH HAM!!
Published: December 28, 2020
Hearty, healthy soup made with lots of meat and vegetables. Good for cold weather and pair it with rice, Artisan or French bread or corn bread. Simple to make with few ingredients.
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Easy Hawaii Style Portuguese Bean Soup Recipe
If you're looking for a hearty warm bowl of soup during the cold winter months, try out this easy recipe for Portuguese Bean Soup. It is a beloved soup that many locals in Hawaii enjoy. The interesting thing, is when I traveled to Portugal, no one knew what this soup was as they eat a non-tomato based soup with kale in it. I later found out this soup comes from the Azores Islands (a part of Portugal) and most of the Portuguese that came to Hawaii are from the Azores. This is one of the wonderful dishes they brought to the islands.
Portuguese Bean Soup
1.5 quarts of water
2 smoked ham hocks (you can use smoked pork necks or smoked turkey legs too)
1 tablespoon of Hawaiian salt or rock salt
1 medium onion roughly chopped
1 carrot chopped into cubes (add more if you like carrots)
4 Yukon Gold potatoes or 2 Russet Potatoes cubed
1 family sized can of Campbell's Tomato Soup 23.2 oz (if you can't find that size use two regular cans)
1 family sized can filled with water or 2 soup cans of water if you're using two regular cans
2 sticks of Portuguese sausage (Whatever brand you like. If you're from the mainland the correct name of this sausage is Linguicia)
Half a head of cabbage roughly chopped
1 can of kidney beans drained
1/2 cup of macaroni or whatever pasta you wish (rotini, etc.)
Directions:
Fill a big pot with 1.5 quarts of water. Put ham hocks (or whatever smoked meats you are going to use) into the pot with water. Bring to a boil and then lower to medium heat and simmer with the cover on for about 30-40 minutes to get the meat soft and make a broth.
Once the broth is done, take the ham hocks out and set aside to cool. Leave the broth in the pot and add 1 tablespoon of Hawaiian salt. Mix the salt in with a spoon. Add the can of Campbell's Tomato Soup into the pot. Add water into the empty can until the top of the can and scrape all the bits of leftover tomato soup in the can with spoon. Pour that water into the pot. If you're not using the family size tomato soup and using two cans, fill the two cans with water and put in the pot.
Add the chopped onions, chopped carrots and potatoes into the soup.
Remove the meat from the ham hock bone once it has cooled down and add the meat into the soup.
Add the chopped Portuguese sausage into the pot. Cover the pot and simmer on medium for about 20-25 minutes or until your potatoes/carrots are soft and cooked. After simmering for 20-25 minutes, add your kidney beans. Put cover back on to the pot and simmer for 10 minutes. After that is done, add your cabbage and macaroni. Let the soup come to a rolling boil uncovered on medium high heat to cook the macaroni for about 8-10 minutes.
Serve with rolls or if you're super local scoop some rice inside. ????
Everyone's taste is subjective and different but it should be seasoned ok. If you like more salt, add more to taste. If it is too salty for you, add a bit more water to the broth to your liking.
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Traditional Portuguese Kale and Chorizo Soup | Emeril Lagasse
This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda, as she prepared it for the family.
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Easy Portuguese bread soup | Food From Portugal
Sometimes the simplest recipes are the tastiest, nothing like a traditional Portuguese bread soup. Get the recipe here:
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Portuguese Kale and Chorizo Soup
A hearty and delicious soup for this season. Full of flavor and simple to make. Gluten and dairy free.
How to make Portuguese Soup | Caldo Verde on Steroids | Hearty soup recipe
This Portuguese soup is the ultimate comfort food at its best because it tastes great and it's actually healthy.
You might like this Easter Ham too:
Ingredients:
1 Bunch of Kale
1 Small head of cabbage
1 large onion
3 or 4 Russet potatoes
5 Large cloves garlic
3 Bay leaves
2 lbs Portuguese Chorico
10 Cups chicken stock
(Or water with 5 tsp chicken boulion)
1 Can Red Kidney beans (14.5 oz)
1 Can Cannelini beans (14.5oz)
3 Tbsp Olive oil
Salt & Pepper to taste
Prep time 20 Minutes
Cook time: 30 Minutes
Give yourself an hour