Portuguese Beef-Vegetable Soup

INGREDIENTS
FOR BEEF BROTH:

3 lbs cubed lean beef round, for stew (1 -2)

2 lbs beef bones
18 cups water
1 head of garlic, separated into cloves, unpeeled & smashed
5 celery ribs, cut up 2
1 large sweet onion, coarsely chopped
2 bay leaves
6 sprigs parsley
3 Tbs olive oil (I use a good quality Portuguese Virgin Olive oil)
FOR SOUP:

1lb linguica or chorizo sausage (cut in dice and pan fry before adding)
2-3 lbs russet potatoes, peeled and cut in cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can tomatoes in puree, tomatoes broken up (pulse in food processor if needed)
1 1 2 lbs head green cabbage or savoy, quartered, cored and coarsely chopped to 2 square pieces
2 cups sliced sweet onions (small chop)
4 large carrots, cut in 1/2-inch pieces (2 cups)
1lb box elbow macaroni
2 teaspoons salt or to taste
1 teaspoon pepper or to taste
4

I tried adding the below spices for a different experience, a Vietnamese taste spin by adding the below (it is
actually good if you like this taste profile):

2 teaspoon anise seed

4 teaspoon ground cinnamon
1 4 teaspoon clove
1
1

DIRECTIONS
1. Heat oven to 400F. Lightly grease a large, shallow roasting pan with olive oil.
2. Spread beef and bones in prepared pan and roast 40 minutes, stirring 2 or 3 times, until browned. I add the
carrots and onions for the last 20 minutes. Put beef, bones, vegetables and remaining broth ingredients in a
large stock pot and bring to a boil. Reduce heat to low, cover and simmer 5 hours stirring occasionally. Remove
meat with a slotted spoon. Break up into small pieces, cover and refrigerate if using next day. Strain broth and
discard remaining solids (passing through strainer and cheese cloth gives you a very clear broth).
3. Return broth to pot, cover and refrigerate overnight for fat on surface to harden then discard or use in other
recipes that require lard if you want. NOTE: do not put down drain or it will clog pipes.
4. To finish soup, cut sausage in quarters lengthwise, then crosswise into pieces. Brown in a skillet 5 minutes.
5. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and
simmer 15 minutes or until vegetables are almost tender.
6. Stir in cabbage and kidney beans; cook until the cabbage has softened, about 10 minutes.
7. Stir in pasta for 7 mins
This soup freezes extremely well!

Recipe Details
Preparation Time:
1 hour
Cooking Time:
5 hours 15 minutes
Total Time:
6 hours 15 minutes
Serves:
32

Approximate Nutritional Values:

Calories per serving:

328 calories

Dietary restrictions:
Sugar Conscious, Dairy Free,
Gluten Free, Wheat Free,
Egg Free, Milk Free,
Peanut Free, Tree Nut
Free, Soy Free, Fish Free,
Shellfish Free, Alcohol
Free, No Oil Added, No
Sugar Added

Daily value:
Servings:
16%
32
Fat 500g 769%
Carbs 513g 171%
Saturated 137g 687%
Fiber 49g 196%
Trans 6g
Sugars 48g
Protein 964g 1,927%
Cholesterol 2,903mg 968%
Sodium 22,812mg 950%
Calcium 1,151mg 115%
Magnesium 1,305mg 326%
Potassium 22,774mg 651%
Iron 114mg 634%
Zinc 170mg 1,133%
Phosphorus 8,322mg 1,189%
Vitamin A 3,718IU 74%
Vitamin C 210mg 351%
Thiamin (B1) 6mg 411%
Riboflavin (B2) 7mg 396%
Niacin (B3) 193mg 966%
Vitamin B6 26mg 1,289%
Folic Acid (B9) 713g 178%
Vitamin B12 71g 1,185%
Vitamin D 13g 3%
Vitamin E 7mg 34%
Vitamin K 450g 562%
Fatty acids, total monounsaturated 170g
Fatty acids, total polyunsaturated 45g