Portuguese Beef-Vegetable Soup

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READY IN: 7hrs
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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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.
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