Reviewed: Dec. 28, 2011

really good! I did a few changes to the recipe, but it still came out really well. I didn't add any beans and I left out the hot peppers and pork chops. I used beef broth to add more flavor. Other than that I made this the way the recipe is.

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1 user found this review helpful

Reviewer:

courtbake87

Cooking Level: Intermediate

Living In: Fall River, Massachusetts, USA

Reviewed: Jul. 31, 2011

Very tasty, but I modified it a little. I used one can red kidney beans and one can cannelini (white kidney beans). I also had thick boneless pork chops in the freezer that I needed to use, so I cut two of them into small chunks and used them instead of bone-in chops. Finally, I replaced the Pimenta Moida with two whole jalapenos that I cut long slits in to release their heat. When left whole, they're easier to remove after they've done their job.

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2 users found this review helpful

Reviewer:

Lim

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Bremerton, Washington, USA

Reviewed: Jul. 11, 2011

Not much flavor.

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1 user found this review helpful

Reviewer:

sailorgirl

Reviewed: Feb. 15, 2011

I LOVE this soup! you can put any meat you want and its good. Last time I just used those johnsonville sausages and it was great.

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8 users found this review helpful

Reviewer:

Terri

Reviewed: Nov. 7, 2010

This was really great! I don't have a Portuguese market near me, so I modified the recipe. I also added a few things for taste and nutritional value. Instead of the chourica, I used hot italian sausage. Also, instead of adding the 2 pork chops, I added beef boullion to the water in the soup to add some meaty flavor. I also added a can of condensed split pea soup with ham, which added great texture, flavor and nutritional value. Instead of the Pimenta Moida peppers, I added plenty of cayenne pepper, and also a spoonful of hot chili paste. I also added 1 can of diced tomatoes. I included all of the other ingredients (onion, garlic, beans, potatoes, kale, cabbage) as written. This was a delicious, healthy, spicy, satisfying meal. I served with a loaf of french bread.

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15 users found this review helpful

Reviewer:

Ericas_a_cookin

Reviewed: Aug. 8, 2010

A great soup, repeated requests for church suppers

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11 users found this review helpful

Reviewer:

RaeLee

Cooking Level: Intermediate

Reviewed: Jan. 7, 2010

Sensacional! There must be some old-world mysticism at work here. The whole is far greater than the sum of all the parts. Fifteen minutes into cooking, my kitchen smelled of magic and wonder. The anticipation only made the actual ingestion that much sweeter. Well done Scotty and thank you. I owe your family members a few bottles of Vinho Verde! Obrigado!

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14 users found this review helpful

Reviewer:

Seattle Dad

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Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 2, 2009

This soup was the best...I was so scared making it. it would barely fit into the pot...I thought for sure I was screwing it up...WOW...was I wrong...!

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11 users found this review helpful

Reviewer:

mrs.cookalot

Reviewed: Mar. 9, 2009

I have been making this soup for years. It is very good. But if you want extra flavor go to the local grocery store and find Lipton cup of green pea soup (it is a dry package soup) This makes the base of the soup rich and creamy.

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18 users found this review helpful

Reviewer:

Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

Reviewed: Mar. 3, 2009

I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped 2 med. onions and minced 5 garlic cloves. I put those two ingredients in a large stock pot over 3T heated Olive Oil for about 7 minutes, stirring occasionally. I cubed 5 large Idaho potatoes, de-skinned and washed, I let them sit to dry out for a minute while I prepared 8 cups of buillion beef broth in a 2 quart saucepan. I added sliced Portuguese Gaspars Chourico sliced ab. 1 inch each, then chopped in quarters. Mixed that over the onion/garlic mixture for about 10minutes. Then, to this onion/garlic/oil/chourico mixture I added 1 can Red Kidney Beans, 1 can no salt diced tomatoes, 1/2t koarse salt, 1/2t black pepper. I then added the boiled over buillion mixture with 2 cups of chicken broth to onion/chourico mixture in the stock pot. I added 2 Bay leaves and brought this to a boil about 25minutes. I then added 2 T vinegar, 8ounces macaroni, the chopped potatoes and cooked additional 20 minutes and added more stock/ beef buillion boiled in water if needed. I then added washed 3 bunches of Kale and 1/2 head of cabbage thats been ripped in large bite sized pieces (do not use hard stalks) into the veggie/chourico mixture. I let it simmer and it was ready in about 20 minutes. This is absolutely delicious! My husband who hates veggies ate all of them, including the kale, cabbage and diced tomatoes!! This is a winner and so easy to make.

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66 users found this review helpful