Description
Discover the authentic flavors of Portuguese Bean Soup with this easy recipe. Learn how to make this hearty and delicious dish on our cooking website today!
Ingredients
- 2 quarts (1893 ml) water
- 1 beef hock
- 1 beef sausage, sliced
- 1 onion, minced
- 4 potatoes, peeled and cubed
- 2 celery rib, chopped
- 2 carrots, chopped
- 1 can (425 g) stewed tomatoes
- 1 can (227 g) tomato sauce
- 1 clove garlic, minced
- 1 can (425 g) kidney beans
- 1/2 head cabbage, thinly sliced
Instructions
- Pour the water into a large pot and add the beef hock, sliced beef sausage, and minced onion; set the heat to high until it starts to boil. Lower the heat to medium-low, cover the pot, and let it simmer for an hour.
- Take the meat off the beef hock, chop it, and put it back into the pot. Add the cubed potatoes, chopped celery, chopped carrots, canned stewed tomatoes, tomato sauce, and minced garlic. Cover the pot again and let it simmer for another 90 minutes, stirring from time to time.
- Mix in the canned kidney beans and thinly sliced cabbage; continue cooking until the cabbage becomes tender, roughly 10 minutes.
Notes
- Consider using homemade beef stock for a richer flavor base.
- Add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
- Swap kidney beans for chickpeas or black beans for a heartier texture.
