Portuguese Sopas

Ingredients

• 5 Pounds Sirloin Roast, Cut Into 2 Inch Cubes
• 1 Each Red Onion, Coarsely Chopped
• 1 Each Yellow Onion, Coarsely Chopped
• 2 (14-ounce) cans Whole Tomatoes, Diced
• 1 (14-ounce) can Tomato Sauce
• 1 Each Bay Leaf, Optional
• 1 Tsp Ground Cumin
• 1 Tsp Whole Cloves
• 2 Tsp Allspice
• 1 Tsp Ground Cinnamon
• 1 Tbsp Garlic Powder
• 3 Tbsp Worcestershire Sauce
• 1/2 Cup Ketchup
• 2 Cups Red Wine
• 4 Quarts Water
• 1 Each Cabbage Head, Cut Into 12 Wedges
• 1 Tsp Black Pepper
• ½ Cup Fresh Mint Leaves
• 1-2 Loaves French Bread
• Portuguese Sopas (Continued)

Directions

1. Assemble & Bring to a Boil

   Put meat, chopped onions, cinnamon, sauces, ketchup, wine and spices into a 6-8 quart pot and bring to a boil.

2. Simmer the Sopas

   Simmer 3 hours.

3. Add the Cabbage

   The cabbage is added at the end and should be cooked until translucent, but not so it breaks up.

4. Finish with Fresh Mint

   The last thing to add before you turn off heat is mint.

5. Serve Over French Bread

   Serve sopas over French bread slices.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 12 servings (1 serving).