Portuguese Bean Soup

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Portuguese Bean Soup

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Ingredients

1 lb ham hocks
1 lb portuguese sausage diced or cubed (i prefer the hot ones)
3 cans Kidney beans or2 1/2 - 3 cups dried small red beans, soaked in water overnight and drained
2 lg potatoes cubed
3 lg Carrots diced
1 md ound (yellow/spanish) onion chopped
1 c celery chopped
1 md cabbage head chopped or cubed
1 can crushed tomatoes (16 ounces)
1 can tomato sauce (16 ounces)
1 c macaroni uncooked
3 garlic clove minced (or granulated if desired)
1 Tbsp Sugar
Salt and pepper to taste
  • Medium

Ingredients

Directions

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How To Make Portuguese Bean Soup

  1. Boil the ham hocks in 2 quarts of water until tender (save the stock).
  2. Cut the meat from the bones.
  3. Bring the ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
  4. Simmer for 1 hour, stirring frequently.
  5. If too thick, add a little water.
  6. Lastly, add the cabbage and cook until tender.

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