Posted on in Soup Recipes

Alentejo Entulho Soup with Linguiça Recipe

This rustic Alentejo entulho soup with linguiça, is packed with smoky meats, hearty beans, fresh herbs, and a comforting homemade flavor.
5 out of 5 with 1 ratings
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Alentejo Entulho Soup with Linguiça Recipe

Preparation time 15 min
Cooking Time1 h 15 min
Ready In1 h 30 min
Level of DifficultyEasy
Servings6

Nutrition Facts (Per Serving)

Calories450
Fat22g
Carbs35g
Protein28g

Ingredients

1 linguiça sausage1 piece of pork leg with bone1/2 smoked chouriço sausage1 piece of pork bellyCooked beans, as neededVegetables of your choice, cut into pieces (e.g., carrots, cabbage, potatoes)Pasta of your choice (e.g., elbow macaroni, small shells), quantity to taste1 bunch of fresh mint
1 linguiça sausage1 piece of pork leg with bone1/2 smoked chouriço sausage1 piece of pork bellyCooked beans, as neededVegetables of your choice, cut into pieces (e.g., carrots, cabbage, potatoes)Pasta of your choice (e.g., elbow macaroni, small shells), quantity to taste1 bunch of fresh mint
Get Portuguese ingredients

Preparation

  1. Cook the meats (linguiça, chouriço, pork leg, and pork belly) in a large pot of water until tender (about 55 minutes).
  2. Remove and cut the meats into bite-sized pieces.
  3. Return the meat pieces to the cooking broth, and add the vegetables and cooked beans.
  4. Let everything simmer until the vegetables are almost done (about 10 minutes).
  5. Add the pasta and cook for a few more minutes, until al dente (about 10 minutes).
  6. Turn off the heat and stir in a generous bunch of fresh mint.
  7. Let it rest a few minutes before serving to allow the flavors to meld.

Recipe & Photo Credit: Cecilia Oliveira

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