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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portuguese Beef-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions