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    You are in: Home / Recipes / Portuguese Bean and Veggie Soup Recipe
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    Portuguese Bean and Veggie Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Imagenie's Note:

    This version has lots of veggies, no sausage, but you can add it if you want.

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    Units: US | Metric


    1. 1
      Wash and pick over beans, place in a kettle, add water to cover and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Check occasionally to make sure the beans are covered with water.
    2. 2
      Drain beans, return to the kettle along with the ham hocks and add enough water to cover the beans. Bring to a boil, lower heat, cover and simmer for 1 hour.
    3. 3
      Remove the ham hocks, cool slightly, cut the meat from the bones and dice.
    4. 4
      Heat oil in a large skillet, saute the onions and garlic until tender, about 3 minutes. Add meat and carrots, and saute 3 minutes more. Add mixture to the kettle with the cabbage, potato, salt and pepper and 1 quart of water. Bring to a boil, lower heat, cover and simmer for 30 minutes.
    5. 5
      Add spinach and cook 2 minutes longer.

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    Nutritional Facts for Portuguese Bean and Veggie Soup

    Serving Size: 1 (269 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 263.5
    Calories from Fat 119
    Total Fat 13.3 g
    Saturated Fat 3.0 g
    Cholesterol 52.1 mg
    Sodium 665.9 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.1 g
    Sugars 3.0 g
    Protein 21.1 g

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