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Portuguese Bean Soup I

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Rate this recipe 4.3/5 (3 Votes)
Portuguese Bean Soup I 1 Picture

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

Details

Preparation

Step 1

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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