Portuguese Stone Soup is a great blend of flavors!
Portuguese Stone Soup is a good recipe to make ahead to have on hand for the rest of the week because it improves each time it is warmed up. The more the flavors blend, the better it tastes. It is a good company meal that only needs to be put back on the stove when you are ready to serve and the main part of the meal is ready. When we have leftover soup, I just put the whole pot right into the refrigerator after it cools. When I want to reheat it, I simply set it back on the burner. It doesn’t get any easier than that! 🙂
For fun, read here for the story of Stone Soup.
See How to Cut a Cabbage.
To print the recipe for Portuguese Stone Soup, click HERE.
1 ½ Tbsp onion flakes
14.5 oz can carrots
2-15 oz cans diced potatoes
½ head cabbage, chopped
2 quarts beef broth
1 pound cooked sausage
28 oz can crushed tomatoes
15.5 oz cans red kidney beans
Add all ingredients to large pot.
Simmer, covered, for at least 3 hours.
This is better each time it is rewarmed.
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