Portuguese Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 139.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 558.8 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Portuguese Vegetable soup calories by ingredient
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Number of Servings: 32


    5 cups Cabbage
    2 cups Collard greens (or use all cabbage if you prefer)
    6 large potatos
    1 cup Barilla Plus elbow pasta
    2 onions
    12 medium carrots
    3 cups red kidney beans
    2 tbps. salt
    1/2 cup Extra virgin olive oil
    2 large Turnips


Bring 8 qtrs of water to a boil in a large stock pot, and add the chopped vegetables; onions, 8 carrots, turnips, potatos and cook until soft. Add 2 cups of canned kidney beans and puree all the vegetables. Bring to a boil again, add 2 cups of the collards greens, let cook for a few minutes on low, then add the green cabbage, the pasta, 1/2 cup of extra virgin olive oil, the 4 chopped carrots and the rest of the beans (1 reserved cup whole), 2 tbps of salt (or to taste) cook all for about 8 minutes and serve hot. Keeps for about 4-5 days in the fridge or you can freeze some for later.

1 Serving = 1 cup

Number of Servings: 32

Recipe submitted by SparkPeople user PANTUFAS.

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