Food & Drink

Portuguese Sopas

Prep time: 15 minutes

Cook time: 4½ hours

Serves: 6 to 8

Vicenta Barajas of Murrieta had a recipe for sopas that she found in the Merced Marching 100 Recipe Book. She lost it and was hoping someone had it or one similar.

This recipe comes from Marquita M. Pearman of Carmichael and might be close to Barajas' request.


1 3-pound pot roast

1 8-ounce can tomato sauce

1 large onion

½ teaspoon pepper

2 tablespoons ground cinnamon

1 clove garlic

1 cup red wine

1 teaspoon cloves

2 teaspoons ground cumin

3 bay leaves

2 teaspoons allspice

1 cup mint leaves

1 teaspoon salt


2 medium heads cabbage

1 loaf French bread


In a large pot, combine pot roast, tomato sauce, onion, pepper, cinnamon, garlic, red wine, cloves, cumin, bay leaves, allspice, mint leaves and salt.

Cover with water.

Cook over medium heat for four hours.

Add more water if water cooks out. Quarter cabbage and add to the soup.

Cook for 30 minutes or until cabbage is tender. Remove bay leaves. Serve soup over sliced French bread.

Per serving, based on 8 servings: 631 calories; 65 grams protein; 49 grams carbohydrates; 16 grams fat (6 saturated, 7 monounsaturated, 2 polyunsaturated, 1 other); 172 milligrams cholesterol; 966 milligrams sodium; 9 grams fiber; 9 grams sugar; 24 percent calories from fat