The best Portuguese soup made by my mother, Christina L. Pacheco
Ingredients
- ½ pound dried white pea beans
- ½ pound chorizo sausage, thinly sliced
- 1 pound beef soup bones
- 1 quart water
- 1 medium head cabbage, chopped
- 2 bunches kale – rinsed, dried and chopped
- 5 potatoes, peeled and cubed
- 1 quart hot water or as needed
- salt and pepper to taste
Directions
Step 1
Soak beans in twice their volume of water 8 hours or overnight.
Step 2
In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
Step 3
Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 302 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat3g | 17% |
Cholesterol20mg | 7% |
Sodium321mg | 14% |
Total Carbohydrate42g | 15% |
Dietary Fiber8g | 30% |
Total Sugars4g | |
Protein15g | |
Vitamin C75mg | 373% |
Calcium166mg | 13% |
Iron4mg | 19% |
Potassium1064mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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