Portuguese Alentejo Soup


Ingredients
500 grams of butter beans150 ml of olive oil½ of a cabbage, chopped2 medium carrots, choppedFrench leek, chopped (to taste)100 grams of pumpkin, cut into cubes½ medium onion, chopped2 garlic cloves, chopped1 turnip, chopped1 medium ripe tomato, chopped1 teaspoon of sweet pepperWhite pepper (to taste)Salt (to taste)
Preparation
  1. Place the beans in water.
  2. The next day cook the beans in the same water with salt and a drizzle of olive oil in a pressure cooker for 18 minutes.
  3. After the beans are cooked, place the cooking water in a pan, combine the olive oil, the onion, the garlic cloves, the carrots, the leek, the tomato, the pumpkin, the turnip and the cabbage.
  4. Season with the white and sweet pepper and let it cook on a low heat until everything is cooked.
  5. Add the beans and simmer for 5 minutes.
  6. Accompany this soup with fried fish.
Recipe & Photo Credit: Julieta Venâncio
Preparation time 10 min
Cooking Time 45 min
Ready In 55 min
Level of DifficultyEasy
Servings4
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