Portuguese Beef-vegetable Soup

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 32
• 3 lbs cubed lean beef round, for stew
• 2 lbs beef bones
• 16 cups water
• 1 small head of garlic, separated into cloves, unpeeled
• 4 celery ribs, cut up
• 1 large sweet onion, coarsely chopped
• 2 small bay leaves
• 4 sprigs parsley
• 1 lb linguica sausage
• 2 lbs russet potatoes, peeled and cut in 3/4-inch cubes
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• 1 (28 ounce) can tomatoes in puree, tomatoes broken up
• 1 1/2 lbs head green cabbage, quartered, cored and coarsely shredded
• 3 cups sliced sweet onions
• 2 large carrots, cut in 1/2-inch pieces (1 cup)
• 2 teaspoons salt
• 1/2 teaspoon anise seed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon pepper

Recipe

• 1 heat oven to 400°f lightly grease a large, shallow roasting pan.
• 2 spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. reduce heat to low, cover and simmer 4 to 41/2 hours. remove meat with a slotted spoon. shred into small pieces, cover and refrigerate. strain broth and discard remaining solids.
• 3 return broth to pot, cover and refrigerate overnight for fat on surface to harden.
• 4 to finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. brown in a skillet 5 minutes.
• 5 discard fat layer from soup. bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.