Portuguese Beef-Vegetable Soup

Portuguese Beef-Vegetable Soup

Ingredients

Beef Broth:
3 pounds cubed lean beef round for stew
2 pounds beef bones
16 cups water
1 small head garlic, separated into cloves, unpeeled
4 ribs celery, cut up
1 large sweet onion, coarsely chopped
2 small bay leaves
4 sprigs parsley

1 pound Portuguese sausage (linguiça), chorizo or kielbasa

2 pounds russet (baking) potatoes, peeled and cut in 3/4-inch cubes (41/2 cups)

15 ounces each) red kidney beans, rinsed and drained

1 can (28 ounces) tomatoes in purée, tomatoes broken up

11/2 -pound head green cabbage, quartered, cored and coarsely shredded (7 cups)

3 cups sliced sweet onions

2 large carrots, cut in 1/2-inch pieces (1 cup)

2 teaspoons salt

1/2 teaspoon whole or ground aniseed

1/4 teaspoon each ground cinnamon, cloves and pepper

Directions

Heat oven to 400°F. Lightly grease a large, shallow roasting pan.

Spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. Put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. Reduce heat to low, cover and simmer 4 to 41/2 hours. Remove meat with a slotted spoon. Shred into small pieces, cover and refrigerate. Strain broth and discard remaining solids

Return broth to pot, cover and refrigerate overnight for fat on surface to harden.

To finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. Brown in a skillet 5 minutes.

Discard fat layer from soup. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.

Note: This soup is a favorite for family gatherings and parties. It freezes well.

Nutritional Information per Serving

calories 327 fat 12g saturated fat 0 cholesterol 68mg sodium 795mg carbohydrate 25g fiber 0

Submitted to Diabetics and Friends by Kellie