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Tasty and nutritional Portuguese soup recipes for your pleasure

Portuguese soup recipes are good for you. They are full of nutritious ingredients and are delicious. Soups can be eaten all year around but for me, they taste and feel better when the winter sets in. Many people like to collect soup recipes as soups are their favorite meals and in Portugal we have soups for all tastes, from the simple ones to the more elaborated, at least in terms of the number of ingredients used. The stone soup previously mentioned is one example.

In Portugal, a meal usually starts with a soup just like the one called “Caldo Verde”, which is thick soup, made of shredded cabbage and potatos. This nutritious soup is originally from the province of Minho in the North of Portugal. It is a soup we included in the page related to soup recipes.

Now here are more Portuguese Soup Recipes:

Mama’s Quick Kale Soup (Caldo de Couve Rapido)

Tasty and nutritional Portuguese soup recipes for your pleasure

Ingredients

2 cans of split pea soup with ham, 6 cans of water (3 cans of water to one can split pea soup), portuguese chourico (chorizo) or linguica, carrots, cabbage, potatos, kale greens, 2 slices of bacon, 1/2 tea spoon of paprika; 1 table spoon of ketchup; salt and pepper to taste.

Preparation

Cook the carrots with the pea soup, chourico or linguica and bacon first for 10 minutes, then add the other vegetables. Cook until vegetables are tender.

Portuguese Soup Recipe

Ingredients and Preparation

Soak 8 selected prunes in cold water overnight. In the morning drain the prunes and add to the water in which they were soaked enough stock to make a quart, and 3 leeks cut in two-inch pieces (5cm). Simmer till tender, then put in the prunes and season with salt and pepper. Serve hot with strips of toast. Serve 4

White Beans Soup (Sopa de Feijão Branco)

Ingredients

1/2 (17 oz) of white beans, 1 dl (3.5 oz) of white wine, 2 onions, 1 carrot, 4 dried cloves, 300g (0.7 Lb) of smoked bacon, 50g (0.11 Lb) of butter.

Preparation

The first step is preparing the white beans for use in cooking. First the beans should be left to soak in cold water for a few hours. Then you should cook them by placing the beans in about 2-3 times the amount of water as beans, adding an onion, a carrot and a green onion. When it comes to a boil, skim the top with a spoon. Cover the beans and continue to slow boil at a low heat. Combine one onion, carrot and green onion with the beans (as described above) and allow to cook with the cloves. Keep it at a slow boil and covered until cooked. Dice the other onion and garlic clove and saute in butter. Add the white wine and allow the mixture to reduce. Add some of the water from the beans and mix well. Add the mixture to the beans and add salt and pepper to taste, leaving the mixture to cook. Serve the soup with a garnishment of sliced bacon strips, croutons, and chopped parsley.

Portuguese soup recipe from Azores

Ingredients

5 lbs (2.3Kg) of chuck roast, 2 medium yellow chopped onions, 2 cans of diced tomatoes, 1 – 15 oz (425g) can of tomato sauce, 1 large bay leaf, optional 1 tea spoon of cumin, 1 tea spoon of cloves, 2 tea spoons of allspice, 1 tea spoon of cinnamon, 1 table spoon of garlic powder or 3 cloves, 3 table spoons of worcestershire sauce, 1/2 cup of ketchup, 2 cups of red wine, 4 quarters of water (3.8 litres), 1 large cabbage head, quartered salt and pepper to taste, 4-8 fresh mint sprigs (or dried) 1 or 2 loaves of bread.

Preparation

Use a pot that is 6 to 8 quarts (6 to 8 litres) and fill 1/2 to 2/3 full. Put meat into the pot of water and bring to a boil. While bringing to boil, add chopped onions, cinnamon, sauces, ketchup, wine and spices. Put the whole spices into a tea ball and submerge in broth. Check meat and right before it starts to flake, remove from the pot and let it cool. Cut into bite size pieces while cabbage is cooking, and return to the pot after the cabbage is done. Should take on a slow burner about 2 to 3 hours. Better flavor for the meat in the crock pot. Cabbage and mint are the last things to be added. Cabbage should be boiled to translucent, but not so they break up. Last thing to add before you turn off the heat is the mint. Mint is the crowning touch and flavor. Mint is a must and adds such a wonderful flavor to the soups. You can also do this in a Crock Pot. Serve soups over sliced bread and have also a buttered piece of bread too. (Recipe from Stephanie Dias, originally from her grand mum, Carrie Garcia Dias)