Ingredients
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1 lb ham hocks
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1 lb portuguese sausagediced or cubed (i prefer the hot ones)
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3 cans Kidney beansor2 1/2 - 3 cups dried small red beans, soaked in water overnight and drained
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2 lg potatoescubed
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3 lg Carrotsdiced
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1 md ound (yellow/spanish) onionchopped
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1 c celerychopped
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1 md cabbage headchopped or cubed
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1 can crushed tomatoes(16 ounces)
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1 can tomato sauce(16 ounces)
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1 c macaroniuncooked
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3 garlic cloveminced (or granulated if desired)
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1 Tbsp Sugar
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Salt and pepperto taste
Directions
How To Make Portuguese Bean Soup
- Boil the ham hocks in 2 quarts of water until tender (save the stock).
- Cut the meat from the bones.
- Bring the ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
- Simmer for 1 hour, stirring frequently.
- If too thick, add a little water.
- Lastly, add the cabbage and cook until tender.
