Wednesday, November 25, 2015

Soup of the Day... TWO Portuguese Soups



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Portugese soup
(Soupish Caldene)
for canning 

yield 7 quarts. 

2 quarts ham broth 

2 quarts water 

4 onions chopped 

10-12 potatoes peeled and cubed 

2 lb chourico (linguica can be substituted) cut into small pieces 

2 TBSP olive oil 

2 bunches of fresh kale 

7 TBSPS dry white beans (1 per jar, I used great northern) 

Salt and Pepper to taste 

2 TBSP crushed red pepper flakes (optional) 

In large stock pot, sautee chopped onions and chourico. Add potatoes, broth and water, S & P, and Pepper flakes Rinse kale well, and remove stems and stalk, chop well. Add to potato/meat mix Bring to boil. Ladle into hot quart jars add 1 TBSP of dry beans to each jar add plain water if necessary to brings jars to 1inch headspace. wipe rims, and put lids and rings on jars Process in pressure canner for 90 minutes (75 minutes if doing pints)

Portuguese and Kale Soup 
Shared by member De Peaslee of Canning Only Recipes

Makes about 8 quarts 

Making a big pot of Portuguese and Kale soup to can up. Just the first harvest of kale, about 1 pound. Used two pounds, julienned . That is a LOT of kale, in volume! I julienned 2 pounds of my purple kale, simmered in 8 or so cups of chicken/turkey and pork broth and a couple dashes of hot sauce. Sliced 2 packages of smoked sausage and saute in 1/4 cup olive oil with 1 large chopped onion and 4-5 heaping teaspoons of minced garlic. Add both together, simmer for a couple hours, then will add a few potatoes (diced), and a can or two of beans (kidney or white), heat through and then pressure can. I also add some tomatoes near the end, sounding good. Just added a large bay leaf and about 1 teaspoon of Old Bay Seasoning, too. Process at 75 min. for pints,....90 minutes for quarts. This made about 8 quarts. I used 1 quart turkey broth, 1 pint chicken stock, 1/2 pint ham stock and some water .. for the liquid.

Tomorrow's Soup of the Day... Potato and Pickle Soup

1 comment:

  1. Oh my goodness, so happy to see this recipe. My Portuguese neighbor in Florida used to make this for us, and it was the best!! I'll definitely be doing some of this to can. Thank you!!

    ReplyDelete

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