Reviewed: Feb. 17, 2012

This is a good, easy, healthy soup and a perfect way to introduce children to important green veggies! I did not have beef soup bones so I used a combination of low sodium canned beef broth, low sodium canned chicken broth, and beef consommé. Because I love the buttery sweetness of cabbage after a long simmer I added the cabbage midway through the cooking of the beans. Don’t let not planning ahead send you scampering for a can of beans for this recipe. Dried beans are healthier, tastier, and have a better texture than canned. If you can’t soak the beans overnight just bring them to a boil for two minutes and then let them soak for one hour before draining, rinsing, and proceeding with the recipe.

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cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 3, 2011

Does not disappoint! Have made it as is, and then with chicken sausage & chicken broth, both times were delicious and hearty. Will certainly pull this one out over the winter!

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Reviewed: Sep. 8, 2011

This recipe was spot on.the person who made this has a Portuguese name so I assume they are.it is made with no canned items or bullion which I think changes the recipe from being authentic.excellent!I am Portuguese and originally come from RI.This is excellent!

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Reviewer:

kita

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Palm Coast, Florida, USA

Reviewed: May 24, 2011

Very good. The second day is even better and I added cream to it the second day.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Mar. 14, 2011

I used beef and chicken base instead of beef soup bones to make this recipe easier. Instead of white pea beans (small navy beans) I used red kidney beans. I also used portuguese sausage (linguica) instead of chorizo (personal preference) that I pan seared before adding to the soup base, in the sausage fat I added some onions and garlic, then reduced with red wine. Other that that recipe was as directed. This was really hardy soup that went well with day old french bread. Thanks for sharing.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Feb. 18, 2011

This is the original recipe that my Grandmother (born in Terciera, Azores Portugal) Jeronima rest her soul, used to make for us as a child. And the pea beans are also referred to as Navy beans. Oh a little taste of home.Thank you

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Victoria

Cooking Level: Expert

Reviewed: Dec. 18, 2010

An excellent Portuguese classic recipe from the Azores. Spent my childhood in Fall River, MA where natives consider it a weekly staple. I have chourice shipped to PA so I can enjoy this ethnic delight with homemade Portuguese bread. Go John!

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Reviewer:

arleen

Reviewed: Oct. 19, 2010

This is almost exactly the recipe of my hubby's grandmother RIP Grandma J--( her maiden name was Pacheco) and from Providence RI -- she also added some cooked elbow macaroni to stretch it.

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Laurie

Cooking Level: Expert

Living In: Enfield, Connecticut, USA

Reviewed: Aug. 28, 2010

If not living in SE Mass, Gaspar's Chourico and Linguica can be found in Publix supermarkets, or you can order it from Gaspar's directly (located in North Dartmouth, MA)...then you can also make your own linguica pizzas! YUM

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Reviewer:

kmc

Reviewed: May 16, 2010

extremely good. wonderful blend of flavors. i did not use beef bones for broth, i used low sodium beef broth in a carton and homemade turkey broth i had in the freezer. i also used pinto beans, what i had on hand. it makes a LOT of soup! it will make great lunches through the week. next time i will have to try to find the authentic Portugese sausages instead of chorizo.

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