 |
Prep Time: 0 Minutes Cook Time: 250 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
This soup recipe is typically from Portugal but I've heard that it is also a southern favorite. I like to toss a Bay leaf into this recipe but that's up to you. Ingredients:
1 lb. beef shank cross-cuts |
6 cups water or 4 cups water and 2 cups beef broth |
2/3 cup dry red kidney beans |
8 oz. chaurico or your favorite smoked sausage, sliced in 3/4 to 1 inch slices |
2/3 cup dry split peas |
3 cups kale, torn |
note: if you don't like kale or it upsets your stomach, then cabbage or any other green works well. |
2 potatoes, peeled and chopped |
2 onions coarsely chopped into large chunks |
2 garlic cloves, chopped finely or minced(optional) |
Directions:
1. In a Dutch oven, combine water and kidney beans.
2. Bring to a boil and then simmer uncovered for 4 minutes.
3. Remove from heat and cover.
4. Let stand for 1 hour.
5. In a skillet, brown beef shanks and sausage and drain well.
6. Stir into undrained beans along with peas.
7. Bring to a boil then reduce heat.
8. Simmer, covered for approximately 2 hours.
9. Remove beef shanks and when cool enough to handle, remove meat from bones. Discard bones and return meat to pan.
10. Add kale, potatoes, onions and garlic.
11. Simmer, covered for 30 minutes.
12. Serves 4-6
|
|