RCI-VG.003.0166.001

Portuguese Soup

Name: Portuguese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 unit – 5 lbs chuck roast (cut into cubes); 1 lbs chourico (sliced ½ inch thick); 2 cans B&M baked beans (large cans); 3 Tbsp crushed red peppers (wet (Star brand or substitute)); 1 unit salt and pepper; 1 small cabbage; 2 packages of frozen kale or chopped (fresh (about 2 lbs)); 3 or 4 large potatoes (peeled and quartered)

Portuguese Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

– 5 lbs chuck roast
cut into cubes
4 unit
chourico
sliced ½ inch thick
1 lbs
B&M baked beans (large cans)
2 cans
crushed red peppers (wet
Star brand or substitute)
3 Tbsp
salt and pepper
1 unit
cabbage
1 small
of frozen kale or chopped
fresh (about 2 lbs)
2 packages
potatoes
peeled and quartered
3 or 4 large

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Portuguese Soup

Ingredients

Method

What Makes This Variant Distinct