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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Alice Castro’s Portuguese Soup Recipe

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This recipe for Alice Castro’s Portuguese Soup is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Green split peas (may substitute red beans) -- 1 cup of peas for each 10 cups of water
Soup bone or 1 lb. stew beef
Chourico
2 potatoes, medium-diced
1-1/2 pounds couves (collard greens)
Optional: ½ box frozen turnip greens
Directions:
Directions:
Simmer chourico and meat in pan of water for one hour. Add 2 tsps salt with meat.
Add peas and cook for less than one hour so peas are not too soft.
Add potatoes.
Wash couves, cut off stems, and cut in pieces. Add to soup with potatoes. A half-box of frozen turnip greens may be added for additional flavor if desired.
Cook one half hour.
Simmer to improve flavor, for total cooking time of 2-1/2 to 3 hours.
Variants: Add canned red or cannellini beans towards end of cooking. Pre-soak white beans overnight.

Crockpot variant: Boil peas for 20 minutes before putting in crockpot, then put in all ingredients together. Use less salt if using less water than usual.

 

 

 

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