Description
Discover how to make a delicious Portuguese Bean Soup with this easy recipe. Learn the traditional flavors and techniques for a hearty and satisfying meal.
Ingredients
- 2 smoked beef shanks (or beef hocks)
- 2 cups (473 ml) cubed beef
- 2 quarts (1892 ml) beef broth or water
- 2 beef sausages
- 2 garlic cloves
- 1 medium onion
- 2 large carrots
- 2 celery stalks
- 2 large potatoes
- 1/2 medium head of cabbage
- 2 cans (425 g) kidney beans
- 2 bay leaves
- 1 can (425 g) crushed tomatoes
- 1 can (425 g) tomato sauce
- 1 cup (240 ml) elbow macaroni
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) pepper
Instructions
- In a large pot, place the smoked beef shanks or hocks along with the beef broth. Bring this mixture to a boil, then lower the heat to let it gently simmer. Cover and allow it to cook for 1 to 1.5 hours, until the meat becomes tender and the liquid is rich in flavor. Skim off any foam that forms on the surface.
- Slice the beef sausages and add them with the cubed beef to the pot. Let them cook for 10–15 minutes to infuse their flavor into the broth.
- Add the following ingredients to the pot: minced garlic, chopped onion, diced carrots, sliced celery, cubed potatoes, shredded cabbage, crushed tomatoes, tomato sauce, kidney beans, and bay leaves. Allow this mixture to simmer for 30–40 minutes, or until all the ingredients are tender.
- Take out the smoked beef shanks or hocks, shred or chop the meat, discard the bones, and return the meat to the pot.
- Stir in the elbow macaroni during the final 10–12 minutes of cooking. Adjust the seasoning with salt and pepper to your preference.
- Serve the soup hot, and enjoy it!
Notes
- Consider using homemade beef broth for a richer flavor.
- Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Customize the vegetables by adding green beans or peas.
