My Pal’s family’s Portuguese Soup is seriously one of the best soups I’ve ever had! It is so flavorful and hearty I had to get the recipe to share on the blog with you. Gluten-free recipe.
Heyyyy guys! So as some of you may or may not know, as you’re reading this in real time, Drew and I are in Hawaii! We’ve just spent the last few days on Oahu staying in Waikiki, and today we leave for Kauai where we’ll be spending the rest of this week! I am soooo excited.
And I also have a new recipe for you! I recruited my one and only Pal to help me with today’s recipe. It’s actually her family’s recipe for Portuguese Soup. A few years ago when we (our friend “Ran”) were visiting the PNW, Pal made this soup for us. To be honest I had no idea what to expect because truly I am not the biggest soup person. It’s not that I dislike it, I just don’t gravitate toward it for whatever reason.
But guys this soup is so hearty and delicious I remember saying something like “Guys, this soup is amazing. I could eat this all time and I am not even a soup person.”
Anyways, I’ll let Pal share her story about this soup and how it’s become one of her go-to’s, and hopefully yours too!
I distinctly remember the first time I tasted this soup. Despite being in our family cookbook for a few years, my excuse is that I was a college student! Once I transitioned from dorm food, I still only ever made the basics… think frozen pizza, boxed meals, etc. My cousin and I were home visiting my Aunt Mary and she offered to make us dinner. When I sat down and tasted this soup, I swear to you that it was the best thing I’d ever tasted. Or maybe it’s just that it was a home-cooked meal. And that it was a combination of ingredients I’d never had before. It’s incredibly hearty and the flavor from the bean liquid as broth is so unique. Regardless, I loved it. And the very best part of that day was her giving us generous leftovers to take back to school. 🙂
Pal’s Family Portuguese Soup
What you need
- andioulle sausage or smoked turkey sausage
- top sirloin (beef)
- russet potato
- green cabbage
- northern beans
- red kidney beans
- cannelloni beans
- diced tomatoes & green chilis
- fresh spinach
What you do
Honestly the process couldn’t be easier. You start by sautéing the garlic and onion in a large stock pot, until fragrant– this is where Drew started smelling the goodness happening and was immediately intrigued. Which is actually quite funny because I remember when Pal was making this and Ran and I both said the same thing: “What is that?! It smells so good!” And Pal just kind of laughed at us because it was really just the onions and garlic cooking together. The soup hadn’t even started simmering yet.
Then you add everything (except the fresh spinach) into the pot – even the the canned bean liquid – and let the soup simmer until the meat is tender and the veggies have cooked. It takes about 45 minutes or so. It’s a great meal to put on the stove on a Sunday or day off and you’ll have a hearty soup for dinner.
Drew went back for seconds which is always a good sign.
I also shared with my family because it makes such a huge batch. Pal says she usually ends up freezing half – another option if you have a smaller family.
I hope you guys give this Portuguese soup a try and love it as much as we all do!
- 1/2 TBS avocado oil (or other high heat oil)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 large russet potato (about 1lb)
- 4 medium carrots, peeled and cut into 1/4 slices (about 1.5 cups)
- 1/2 medium head green cabbage, chopped
- 13 oz smoked turkey sausage or andioulle sausage
- 1 lb beef top sirloin
- 3 cups beef broth (or chicken or vegetable)
- 1 14oz can great northern beans, undrained
- 1 14oz can red kidney beans, undrained
- 1 14oz can white cannelloni beans, undrained
- 1 14oz can diced tomatoes & green chilis (like Rotel)
- 3oz fresh spinach
- In large 12qt stock pot over medium heat, sauté minced garlic and chopped onion until fragrant (about 3-4 minutes).
- Meanwhile prepare veggies and meat: cut potato, carrots and cabbage; set aside. Cut sausage into 1/2″ slices then cut into quarters. Trim any excess fat off beef and cut into 1/2″ chunks; set aside.
- Once onions and garlic have cooked down add in broth, beans (undrained), tomatoes & green chilis (undrained), meat and all of veggies *except spinach*. Give soup a good stir.
- Let pot simmer for about 45 minutes, stirring occasionally, until meat is tender and veggies are soft. Add in spinach during last 5 minutes and stir until wilted.
- Serve into bowls and enjoy this lovely hearty family soup.
Store leftovers in large covered container up to 1 week. Or freeze up to 3 months.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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