Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.

  • Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

about 1 3/4 cups
245 calories; protein 12.9g; carbohydrates 32.3g; dietary fiber 5.2g; sugars 4.2g; fat 7.5g; saturated fat 1.7g; cholesterol 27mg; vitamin a iu 79IU; vitamin c 24.6mg; folate 28.9mcg; calcium 40.3mg; iron 2.3mg; magnesium 17.2mg; potassium 659.9mg; sodium 506mg; thiamin 0.1mg.

1/2 starch, 1/2 vegetable, 1 lean meat, 1/2 fat