Portuguese Bean Soup recipe
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Ingredients
- 1 ham hock 1 (10 ounce) linguica sausage, sliced 1 onion, minced 2 quarts water 4 potatoes, peeled and cubed 2 celery rib, chopped 2 carrots, chopped 1 (15 ounce) can stewed tomatoes 1 (8 ounce) can tomato sauce 1 clove garlic, minced ½ head cabbage, thinly sliced 1 (15 ounce) can kidney beans
Nutrition Info
- 267.9 caloriescarbohydrate: 25.6 gcholesterol: 32.1 mgfat: 12.9 gfiber: 5.9 gprotein: 13.3 gsaturatedFat: 4.7 gservingSize: -sodium: 581.2 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Portuguese Bean Soup
Directions
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Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.