4.5/5
(6 Votes)
Ingredients
- 1/2 pound dry kidney beans
- 2 quarts or 8 cups water
- 1 pound smoked ham hocks
- 2 large russet potatoes, cubed
- 3 large carrots, diced
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 (16-ounce) can whole tomatoes
- 1 (8-ounce) can tomato sauce *
- 1 pound Portuguese sausage, cubed
- Salt and pepper, to taste
- 1 small cabbage, cubed *
- 1 cup macaroni (optional)
Preparation
Step 1
Soak and cook beans according to package instructions.
In a large pot add 2 quarts water and ham hocks and bring to a boil and simmer for several hours or until meat is tender.
Add beans, sausage, vegetables, tomatoes and season with salt and pepper. Bring to a boil then simmer for about an hour. Stir soup frequently.
Add cabbage and macaroni and cook until macaroni is tender.
*We wanted a thinner soup so I added an 8-ounce can of tomato sauce and used 2 cups cabbage, omitted macaroni. The broth was delicious.
For a heartier and thicker soup add all of the cabbage and macaroni. Both ways are delicious. If you want it meatier add 2-3 ham shanks and cook along with the ham hocks.