Portuguese Bean Soup I
By ukiahgal67
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(3 Votes)
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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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