Portuguese Beef-Vegetable Soup Recipe

Name: Portuguese Beef-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cubed lean beef round, for stew; 2 lbs beef bones; 16 cups water; 1 small head of garlic, separated into cloves, unpeeled; 4 celery ribs, cut up; 1 large sweet onion, coarsely chopped; 2 small bay leaves; 4 sprigs parsley; 1 lb linguica sausage; 2 lbs russet potatoes, peeled and cut in 3/4-inch cubes; 2 (15 ounce) cans red kidney beans, rinsed and drained; 1 (28 ounce) can tomatoes in puree, tomatoes broken up; 1 1/2 lbs head green cabbage, quartered, cored and coarsely shredded; 3 cups sliced sweet onions; 2 large carrots, cut in 1/2-inch pieces (1 cup); 2 teaspoons salt; 1/2 teaspoon anise seed; 1/4 teaspoon ground cinnamon; 1/4 teaspoon clove; 1/4 teaspoon pepper

Servings: persons

3 lbs cubed lean beef round, for stew
2 lbs beef bones
16 cups water
1 small head of garlic, separated into cloves, unpeeled
4 celery ribs, cut up
1 large sweet onion, coarsely chopped
2 small bay leaves
4 sprigs parsley
1 lb linguica sausage
2 lbs russet potatoes, peeled and cut in 3/4-inch cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can tomatoes in puree, tomatoes broken up
1 1/2 lbs head green cabbage, quartered, cored and coarsely shredded
3 cups sliced sweet onions
2 large carrots, cut in 1/2-inch pieces (1 cup)
2 teaspoons salt
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon pepper

1
Heat oven to 400u00b0F Lightly grease a large, shallow roasting pan.
2
Spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. Put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. Reduce heat to low, cover and simmer 4 to 41/2 hours. Remove meat with a slotted spoon. Shred into small pieces, cover and refrigerate. Strain broth and discard remaining solids.
3
Return broth to pot, cover and refrigerate overnight for fat on surface to harden.
4
To finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. Brown in a skillet 5 minutes.
5
Discard fat layer from soup. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.

1804

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 lbs cubed lean beef round, for stew, 2 lbs beef bones, 16 cups water, 1 small head of garlic, separated into cloves, unpeeled, and more.

Yes, Portuguese Beef-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Beef-Vegetable Soup

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