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PORTUGESE SOPA (SOUP)
A meal in itself! Serve with crusty bread and a good red wine!

INGREDIENTS: Scaled for 4 generous servings
* 1 lb. linquica [Portugese sausage]
* 4 cups sauerkraut [rinsed]
* 1 cup chopped yellow onions
* 2 cups drained garabanzo beans
* 1 cup chopped red bell peppers
* 2 cups beef or chicken stock
* 1 cup finely chopped or grated carrots
* 1 cup instant mashed potatoes [Optional]
* 2 Tbl. chopped garlic
* 1 bay leaf
* 1 cup burgundy wine
* 1/2 cup Madiera wine
* 1/2 cup olive oil
* 1 tsp. salt
* 1 tsp. black pepper
PREPARATION:
* Peel the linguica and slice into 1/4 inch rounds. Cook in a skillet or microwave just long enough to remove the fat. No longer than 2 minutes on high in the microwave.
* In a large stock pot or soup pot add the olive oil and saute the onions, garlic and bell pepper until the onions are translucent. Add all the other ingredients except for the mashed potato flakes. Simmer the soup for about 2 hours, stirring occasionally. Add the mashed potato flakes to thicken the soup to a desired consistency.

PORTUGUESE KALE SOUP

INGREDIENTS:
6 c. water
2/3 c. dry red kidney beans
1 lb. ham hock
8 oz. chaurico sausage
2/3 c. dry split peas
2 tsp. salt
6 c. torn kale
2 c. peeled and chopped potato
2 c. coarsely chopped cabbage

Combine water and beans; bring to boil. Simmer uncov-
ered 2 minutes. Remove from heat; cover. Let stand 1 hour or
soak overnight.
In a skillet, brown ham hock and sausage; drain well.
Stir into undrained beans along with peas and salt. Bring to
boil; reduce heat and simmer 2 hours. Remove meat from ham
hock and return to soup. Add kale, potato and cabbage. Simmer
covered 25 to 30 minutes more. Serves 8 to 10.

POTAGO DE GARBANZAS (Spanish Bean Soup)

INGREDIENTS:

1/2 lb. garbanzo beans
1 Tbsp. salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. salt pork, diced
1/4 tsp. paprika
1 large onion, chopped
1 Tbsp. lard
1 lb. potatoes
1 pinch of saffron
salt to taste
1 chorizo (Spanish sausage)

Soak beans overnight with salt and sufficient water to
cover beans. When ready to cook, drain the salted water from
the beans and place them with the meat in 2 quarts water. Cook
about 1 1/2 to 2 hours over low heat. Fry salt pork with
paprika and onion in lard. Add to beans. Also add saffron,
salt to taste, potatoes and the meat taken from ham hocks.
Shred beef if desired. Cut potatoes into large dice. When
potatoes are done remove from heat and add chorizo, cut into
slices. Serves 4 to 6.

SPANISH SAUSAGE AND LENTIL SOUP

INGREDIENTS:


3 Tbsp. olive oil
1 lb. sliced smoked sausage
7 oz. smoked ham, finely chopped
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 large bay leaf
1/2 tsp. dry thyme
1 tsp. ground cumin
9 c. rich chicken broth
1 large can tomatoes
1 lb. dry lentils
fresh pepper
1 (10 oz.) pkg. frozen spinach, chopped

Heat olive oil in large 8 quart heavy pan. Add garlic,
onions, green pepper and carrot. Cover and cook 10 minutes.
Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5
to 10 minutes more. Add broth, tomatoes (cut up), juice and
lentils to pan. Reduce heat to low and cover partially; cook 2
hours or until lentils are tender. Adjust seasonings. Add
(rinsed and dried) spinach. Serves 6 to 8.

PORTUGUESE KALE SOUP - 2

INGREDIENTS:


1 qt. chicken broth
1 qt. water
1/2 lb. red kidney beans
1 lb. linguica
1/2 lb. chourico
1 lb. stew beef
1 1/2 lb. kale
1 small green leaf cabbage
4 medium potatoes

In a 10-quart pan, add chicken broth, water and kidney
beans. Bring to a rapid boil. Boil until beans shrivel.
Lower temperature to simmer for 30 minutes. Slice or chop (as
you prefer) linguica and chourico and add to pan. When broth
begins to color from linguica and chourico, add stew beef. Add
more water if needed to cover all ingredients. Raise tempera-
ture to continuous low boil. Chop kale (stems and all) and add
to pan. Likewise with the cabbage. Peel and dice potatoes;
add to pan. When potatoes are done, soup is ready.