Posted on Wednesday, April 30, 2025 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.
| Preparation time | 15 min |
| Cooking Time | 1 h 15 min |
| Ready In | 1 h 30 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Nutrition Facts (Per Serving)
| Calories | 450 |
| Fat | 22g |
| Carbs | 35g |
| Protein | 28g |
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
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Preparation
- Cook the meats (linguiça, chouriço, pork leg, and pork belly) in a large pot of water until tender (about 55 minutes).
- Remove and cut the meats into bite-sized pieces.
- Return the meat pieces to the cooking broth, and add the vegetables and cooked beans.
- Let everything simmer until the vegetables are almost done (about 10 minutes).
- Add the pasta and cook for a few more minutes, until al dente (about 10 minutes).
- Turn off the heat and stir in a generous bunch of fresh mint.
- Let it rest a few minutes before serving to allow the flavors to meld.
Recipe & Photo Credit: Cecilia Oliveira
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