*  Exported from  MasterCook  *

                            Portuguese Soup

Recipe By     : Richard Dykstra
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      c             Onion -- chopped
  2      ts            Garlic powder
  2      ts            Black pepper
 16      oz            Heinz catsup
 16      oz            Can kidney beans (2 c)
  1      lb            Smoked sausage -- cut in halves
  6      md            Boiling potatoes -- cubed
  1      sm            Cabbage -- cored, chopped into
                       - spoon-size pieces
  4      tb            Oil
  1      ts            Salt (optional)
  3      qt            Beef stock
    1/2  c             Apple cider vinegar

Saute onions in oil in a large pot. Add the sliced sausage and cook
over medium heat for 4 to 5 minutes, stirring frequently to prevent
burning. Add garlic powder (or equivalent fresh crushed garlic),
ground black pepper and salt (see notes). Stir to mix and then add
beef stock, catsup, kidney beans, and potatoes. Raise heat and bring
to a vigorous boil, stirring occasionally to prevent burning. Boil
for a few minutes and lower heat to simmer for about 30 minutes. Add
the cabbage and simmer for an additional 30 minutes or so. Add the
vinegar and simmer for additional 15 to 30 minutes.

Notes:

The recipe also works in a crock-pot. Slight differences in the
texture of the meat and veggies but basically the same as on the
stove. Just dump everything into the pot, set it on HIGH and 5 hours
later it is done.

Doesn't come out the same with other catsups or with reduced
amount--use Heinz.

I hardly ever have 3 qt beef stock to use in a soup. I mostly use
beef bouillon, hence the optional salt. About 8 standard bouillon
cubes seems to be about right and with that quantity. I rarely add
any extra salt but that has to be on a "taste" basis. I occasionally
use up chicken or turkey stock in making up the 3 qt of liquid and it
doesn't change the taste much at all.

I make this in an 8 qt stock pot and it fills it up to about 1" from top.

Posted by: Sherry Zeiss <[email protected]>

Recipe FROM: <http://www.geocities.com/Heartland/8462/>


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