By Filipe Marins - PT SOUPS

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Portuguese Soup Recipes Filipe Martins

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Ingredients 1 1/2 c. black beans6 c. cold water3/4 tsp. salt2 tsp. cider vinegar3/4 c. chopped onion1 med. green pepper, diced1/2 c. chopped celery1 med. potato, diced1 linguinica sausage, chopped8 oz. tomato paste3 cloves garlic, minced2 c. water3 beef bouillon cubes3/4 tsp. cumin1/2 tsp. pepperDash of cayenne pepper PREPARATION In a large kettle combine beans, cold water, salt and vinegar. Bring to boil; lower heat and cook gently, uncovered, about 45 minutes. Add remaining ingredients, bring to boil, reduce to simmer and cook partially covered 1 hour or until beans are tender, stirring occasionally. Serves 4-6. Portuguese Black Bean Soup

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Ingredients 3 ham hocks2 qts. beef broth or water2 lg. onions, sliced1 lin4 cloves garlic, minced4 lg. potatoes, diced2 carrots, sliced1 lg. can tomatoes1/4 c. basil1 sm. can tomato sauce2 bunches of Spinach or water cress, cut into 1 inch pieces4 c. canned pinto or kidney beansSalt and pepper to taste Preparation Cover ham hocks with beef broth and simmer until tender. Remove ham hocks from broth and allow to cool. When cool, remove the meat from the bones and cut into bite size pieces. Add onions, sausage, garlic, potatoes, carrots, tomatoes, basil, bay leaves to broth. Simmer for 30 minutes. Add tomato sauce, water cress, beans and the meat from the ham hocks. Cook another 20 minutes. Serve or refrigerate overnight or for several days. Reheat to serve. Dad’s Portuguese Bean

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