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Portuguese Sopas

Portuguese Sopas

Lily Coleman
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Soup
Servings 8
Calories 464 kcal

Ingredients
  

  • 3 pound beef pot roast
  • 1 onion diced
  • 1 cup fresh mint leaves
  • 2 cloves garlic minced, or more to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 bay leaves or more to taste
  • salt and ground black pepper to taste
  • water to cover
  • 1 head cabbage quartered, or more to taste

Instructions
 

  • Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
  • Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Notes

Cook’s Note

As a variation, I will add various root vegetables. My favorites are red and white beets and/or carrots.
You can also make this in a slow cooker. Cook on Low for 6 to 7 hours, adding the cabbage in the last 1/2 hour.