
Portuguese Bean Soup
1-2 pounds smoked ham hock
3 cans chicken broth
2 cans kidney beans (15 ounces each)
2 cans tomato sauce (8 ounces each)
1 clove garlic, crushed
1 teaspoon pepper
1 medium onion, chopped
4 potatoes, cubed
4 carrots, cut into 1 1/2-inch pieces
1 small head of cabbage, cored and sliced
2 spicy Portuguese sausage (10 ounces each), cut into 1/2-inch slices
1 bay leaf
In a large pot, cover ham hock with chicken broth. Add enough water to cover and bring to a boil. Cover, and lower to simmer until tender (about 1-2 hours). Skim off fat while cooking. Remove ham hocks, and de-bone, dice and set aside. Add rest of ingredients and simmer on low for 20 minutes. Add diced ham hocks, and simmer for 40 minutes. Serves 8-10.
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