Quickie Portuguese Soup (Sopa Portuguesa)

Carolyn Rodrigues
Charlotte Anderson

• 1 (10½-oz.) can Campbell’s vegetable alphabet soup
• 4 cans water
• 1 (16-oz.) can Van Camp’s pork and beans
• ¾ tsp. salt
• 1 tsp. Worcestershire sauce
• 10-oz. pkg. mild Portuguese sausage, cut into slices
• 7-oz. pkg. hot Portuguese sausage, cut into slices
• ¼ of a sm. head cabbage, chopped
• ½ bunch watercress, chopped in 1-inch pieces
• 2 med. potatoes, peeled and cubed
• ½ c. uncooked elbow macaroni

Combine soup, water, pork and beans, salt, Worcestershire sauce, Portuguese sausages, cabbage and watercress into a large pot, stirring after each addition. Bring to a boil, lower heat, then simmer for 30 minutes. Add potatoes and continue simmering for another 15 minutes. Add uncooked macaroni. Stir well and continue simmering for another 15 minutes. Remove from heat and let stand for a while to allow the flavors to blend. Tastes even better the next day!