Portuguese Bean Soup

From Kokee Lodge, Waimea Canyon, Kauai - Serves 8 to 10

Portuguese Bean Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    Oz. Dry Kidney Beans

  • 1

    Lb. Ham Hock (I used 1/14 lb thick-sliced smokey bacon)

  • 1

    Lb. Soup Bone (I used large beef ribs cut in 2-in pieces)

  • 1

    Onion Chopped

  • 2

    Whole Cloves

  • ½

    Lb. Celery Sliced

  • 2-3

    Carrots Sliced

  • 1

    Potato Cubed

  • ½

    Green Pepper Minced (I omitted)

  • 12

    Hot Portuguese Sausage, Sliced (I tried sub’g chorizo… yuck!)

  • 1

    Small Cabbage, Chopped

  • 1

    Clove Garlic Minced

  • 1

    Bunch Parsley minced

  • 3

    Peppercorns

  • 1

    Bay Leaf

  • 8 Oz. Can Tomato Sauce

Directions

Soak beans overnight in 1 quart water and 1 Tsp. salt. Drain. Add remaining ingredients except sausage and cabbage with 8 cups water. Simmer, partially covered, four or five hours, adding water as necessary. Add sausage and simmer 30 minutes. Remove Ham Hock and soup bone. Pick meat off and return to stock pot. Refrigerate soup to degrease. (If possible overnight). Reheat, add cabbage and more water if needed. and simmer 30 minutes. Great serves with corn bread, beer bread or English muffin bread NOTES I highly recommend allowing soup to refrigerate overnight. I haven't been able to find Portuguese sausage. Am testing out substitutes.


Nutrition

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