Portuguese Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups onion — chopped
2 teaspoons garlic powder
2 teaspoons black pepper
16 ounces Heinz catsup (don’t sub.)
2 cups kidney beans, canned
1 pound smoked sausage — cut in halves
6 medium boiling potatoes — cubed
1 small cabbage head, cored chopped into
spoon-size pieces
4 tablespoons oil
1 teaspoon salt (opt.)
3 quarts beef stock
1/2 cup apple cider vinegar

Saute onions in oil in a large pot. Add the sliced sausage and cook over
medium heat for 4-5 minutes, stirring frequently to prevent burning. Add
garlic powder (or equiv. 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 15-30 minutes.

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NOTES : 1. 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 hour later it is done.

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

3. I hardly ever have 3 quarts of 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 quarts of liquid and it doesn’t
change the taste much at all.

4. I make this in an 8 quart stock pot and it fills it up to about 1″ from
top.
Sherry Zeiss
zeiss@tab.com

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