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Tuesday, April 30, 2013

Portuguese Bean Soup

2 pound Portuguese sausage, cut into 1/4-ince pieces
1 pound ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid
2 cups elbow macaroni (optional; follow cooking instructions on the package.)

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in macaroni, beans, including liquid, and cook a few more minutes, adding more water if necessary. Serves 12

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