PORTUGUESE SAUCE RECIPES

Name: Easy Portuguese-Style Bean Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 17 servings (4-1/4 quarts).
Cuisine: Mediterranean
Ingredients: 4 cans (15-1/2 ounces each) navy beans, rinsed and drained; 5 cups chicken stock; 1 pound linguica sausage or smoked sausage, thinly sliced; 2 cans (14-1/2 ounces each) petite diced tomatoes, undrained; 1 large onion, halved and thinly sliced; 1 large sweet red pepper, thinly sliced; 2 celery ribs, thinly sliced; 2 medium carrots, thinly sliced; 1 cup dry white wine or additional chicken stock; 4 garlic cloves, minced; 2 bay leaves; 1 orange zest strip (3 inches); 1 lemon zest strip (3 inches); 1 tablespoon sweet paprika; 1 tablespoon hot pepper sauce; 1 teaspoon dried savory; 1 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped green onions; 1/2 cup minced fresh cilantro; 1/2 cup minced fresh parsley

EASY PORTUGUESE-STYLE BEAN SOUP RECIPE: HOW TO MAKE IT

Easy Portuguese-Style Bean Soup Recipe: How to Make It image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories Lunch

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

Ingredients

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

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.

Nutrition Facts : Calories 235 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 893mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 14g protein.

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More about "portuguese sauce recipes"

EASY PORTUGUESE-STYLE BEAN SOUP RECIPE: HOW TO MAKE IT

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington
From tasteofhome.com
Reviews 2
Total Time 07 hours 30 minutes
Category Lunch
Cuisine Mediterranean
Calories 235 calories per serving

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.

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