Portuguese Bean Soup I

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. ham hocks

  • 3

    small cans kidney beans

  • 2

    large potatoes, cubed

  • 3

    large carrots, diced

  • 1

    medium onion, chopped

  • 1

    cup celery, chopped

  • 1

    16 oz. can crushed tomatoes

  • 1

    16 oz. can tomato sauce

  • 1

    lb. Portuguese sausage, diced or cubed

  • 1

    cup macaroni, uncooked

  • 1

    tsp. granulated garlic

  • 1

    tbsp. sugar

  • Salt and pepper to taste

  • 1

    medium head of cabbage, cubed

Directions

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. You can do this step a day ahead, refrigerating the stock, which also makes it easy to skim off the fat. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently. If too thick, add a little water. Add the cabbage, cook until tender.

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