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Portuguese Bean Soup Recipe

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This recipe for Portuguese Bean Soup is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. dried kidney beans
2-3 ham hock(smoked ones work better)
1 1/2 to 2 lbs. hot Portuguese sausage, cut in 1/2" slices, sauteed and drained
1 (8 oz.) can tomato sauce
2 large baking potatoes, cut into 3/4" cubes
1 onion, sliced
3 carrots, sliced
3 stalks celery, sliced
3 Tbsp. minced parsley
1 clove garlic, minced
1 Tbsp. lemon juice
1/2 head medium cabbage, shredded (optional)
1/2 C. uncooked macaroni (optional)
1 bunch watercress, chopped (optional)
salt, pepper and allspice to taste.
Directions:
Directions:
Cover beans with water and soak overnight. Drain. Cover ham hocks with water and cook for 1 to 1 1/2 hours. Remove ham hocks, shred meat and discard bone and fat. Add beans to liquid and cook for 1 hour. Return meat to soup along with Portuguese sausage. Cook for 10 minutes. Add tomato sauce, potatoes, onion, carrots, celery, parsley, garlic and lemon juice. Simmer until vegetables are tender. Add cabbage, macaroni, watercress, salt, pepper and allspice. Simmer for 10 minutes or until macaroni is tender.
Number Of Servings:
Number Of Servings:
Servbes 10

 

 

 

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