PORTUGUESE BEAN SOUP

Jo Anne Sugimoto

By
@sugarnspicetedibears

This is another comfort food, and yes, an island favorite. And so good especially when it's cold outside. You should see the size of my stock pot that I use to make this. Goodness, you would think that I am cooking for an army! Love it over rice or with Portuguese Sweet Bread. YUMMMMM!


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Comments:

Serves:

A GATHERING OF PEOPLE

Ingredients

1 gal
of water
3 lb
smoked ham hocks, ham bone
2 lb
portuguese sausage, sliced
2 medium
onions, sliced
5 medium
carrots, chopped
4 large
potatoes, chopped
4
celery ribs, chopped
2 can(s)
red kidney beans (15 oz.)
3 clove
fresh garlic, minced
2
dried bay leaves
1 can(s)
v-8 vegetable juice (36. oz)
1 can(s)
stewed tomatoes (16.- oz.)
1 can(s)
crushed tomatoes (16 oz.)
1 can(s)
tomato paste (6 oz.)
1 pkg
large pasta (16 oz.) your choice
1 medium
head of cabbage, sliced thick
3 Tbsp
sugar
1 tsp
cayenne pepper
salt and pepper to taste

Directions Step-By-Step

1
In a very large stock pot, add the water and the ham hocks and ham bones. Boil until the ham hocks are tender.
2
Remove the ham hocks and ham bones and take the meat of from the bones and discard the bones.
3
Let the ham stock cool so that you came skim of the fat from the surface.
4
Boil the ham stock again, and add the ham back, portuguese sausage, onions, carrots, potatoes, celery and red kidney beans. Bring back to a boil.
5
Add the garlic, bay leaves, V-8 vegetable juice, stewed and crushed tomatoes. Bring back to a boil.
6
Add the tomato paste, large pasta and cabbage. At this point, if the soup is too thick, add a little beef, chicken or vegetable broth. Bring back to a boil.
7
Then add the sugar, cayenne pepper, salt and pepper to taste.
8
Turn down the heat, slow simmer for 1 to 2 hours, checking on it frequently and stirring it so it doesn't burn at the bottom of the pot.

About this Recipe

Course/Dish: Bean Soups, Pork