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Portuguese Bean Soup

  • 12servings
  • 160minutes
  • 268calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ham hock

  2. 1 (10 ounce) linguica sausage, sliced

  3. 1 onion, minced

  4. 2 quarts water

  5. 4 potatoes, peeled and cubed

  6. 2 celery rib, chopped

  7. 2 carrots, chopped

  8. 1 (15 ounce) can stewed tomatoes

  9. 1 (8 ounce) can tomato sauce

  10. 1 clove garlic, minced

  11. 1/2 head cabbage, thinly sliced

  12. 1 (15 ounce) can kidney beans

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

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