Appetizers / Soups / Salads

Portuguese Vegetable soup is for Soup.

Portuguese Vegetable soup takes 45 minutes to prepare.

Portuguese Vegetable soup takes 40 minutes to cook.

Portuguese Vegetable soup makes 32 servings.

The ingredients for Portuguese Vegetable soup are:

5 cups Cabbage
2 cups Collard greens (or use all cabbage if you prefer)
6 large potatos
1 cup Barilla Plus elbow pasta
2 onions
12 medium carrots
3 cups red kidney beans
2 tbps. salt
1/2 cup Extra virgin olive oil
2 large Turnips

Here is how you make Portuguese Vegetable soup:

Bring 8 qtrs of water to a boil in a large stock pot, and add the chopped vegetables; onions, 8 carrots, turnips, potatos and cook until soft. Add 2 cups of canned kidney beans and puree all the vegetables. Bring to a boil again, add 2 cups of the collards greens, let cook for a few minutes on low, then add the green cabbage, the pasta, 1/2 cup of extra virgin olive oil, the 4 chopped carrots and the rest of the beans (1 reserved cup whole), 2 tbps of salt (or to taste) cook all for about 8 minutes and serve hot. Keeps for about 4-5 days in the fridge or you can freeze some for later.1 Serving = 1 cupNumber of Servings: 32Recipe submitted by SparkPeople user PANTUFAS.

The nutritional information for Portuguese Vegetable soup is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 139.6

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 558.8 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 4.8 g
• Protein: 4.1 g

The dietary needs meet for Portuguese Vegetable soup is Vegetarian