|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
8
|
Preptime |
|
2 1/2 hr.
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
6 C. chicken stock or broth
|
|
3 cloves garlic, minced
|
|
1 med. onion, chopped
|
|
1 large carrot, chopped
|
|
1/2 green pepper, diced
|
|
1 14 1/2-oz. can diced tomatoes
|
|
1 15-oz can kidney beans
|
|
1/2 head cabbage, chopped
|
|
1 lb. potatoes, peeled and chopped
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Cook onions and garlic in small amount of broth until tender
|
|
|
Add rest of ingredients and simmer until thick, about 2 hours.
|
|
|
Season with pepper
|
|
|
|
|
Serving
Suggestions |
|
Great right away, chilled and reheated next day, or frozen in serving sizes.
|
|
Originally Submitted
2/16/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Portuguese Soup recipe to your own private DesktopCookbook.
|