Portuguese Bean Soup

Image courtesy: chefholly.typepad.com

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
  • 1/2 head cabbage, thinly sliced
  • 1 (15 ounce) can kidney beans

Directions

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.