This robust Portuguese-inspired soup is a celebration of slow cooking and deep flavors. Tender ham shanks provide a rich, smoky broth base, while spicy Portuguese sausage adds a distinct kick and savory depth. The soup is loaded with hearty vegetables like carrots, onions, potatoes, and cabbage, all melding together with canned tomatoes and kidney beans for a thick, comforting consistency. It&# 226;ÂÂs the kind of meal that smells amazing while it simmers, filling your home with warmth. Perfect for chilly evenings or when you need a substantial, one-pot dinner that serves a crowd. The combination of sweet vegetables, tangy tomatoes, and salty meat creates a balanced, satisfying bowl that feels like a hug in a mug.
Princess Poopoalis Portuguese Soup
Description
This robust Portuguese-inspired soup is a celebration of slow cooking and deep flavors. Tender ham shanks provide a rich, smoky broth base, while spicy Portuguese sausage adds a distinct kick and savory depth. The soup is loaded with hearty vegetables like carrots, onions, potatoes, and cabbage, all melding together with canned tomatoes and kidney beans for a thick, comforting consistency. It&# 226;ÂÂs the kind of meal that smells amazing while it simmers, filling your home with warmth. Perfect for chilly evenings or when you need a substantial, one-pot dinner that serves a crowd. The combination of sweet vegetables, tangy tomatoes, and salty meat creates a balanced, satisfying bowl that feels like a hug in a mug.Ingredients
Directions
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Place the ham shanks in a large pot and cover with the 3 quarts of water. Bring to a boil, then reduce heat to low. Simmer for 1.5 to 2 hours until the meat is tender and falling off the bone.
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Remove the ham shanks from the pot. Once cool enough to handle, remove the meat from the bones, chop it into bite-sized pieces, and return it to the broth. Discard the bones.
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Slice the Portuguese sausage into 1/2-inch rounds and add them to the pot. Simmer for 20-30 minutes to infuse the broth with sausage flavor.
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Peel and cube one large carrot. Cut one large onion into wedges. Add the carrots, onions, minced garlic, canned stewed tomatoes, and tomato sauce to the pot. Cook until the carrots are just tender but still firm.
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Peel and slice 3 large potatoes. Cut 1/2 head of cabbage into wedges. Drain and rinse the kidney beans.
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Add the potatoes, kidney beans, cabbage wedges, and chopped celery to the pot. Season with salt, pepper, and paprika to taste.
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Continue simmering until the potatoes and cabbage are fully tender and the flavors have melded together, about 20-30 minutes. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 80.6kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.6g3%
- Cholesterol 24.0mg8%
- Sodium 671.1mg28%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.8g4%
- Sugars 1.2g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
