portuguese bean soup
Hearty cold weather comfort food. So ono! I like to serve this with Pao Doce (Portuguese sweet bread)for sopping up every last bit of this flavorful and delicious soup. A good linguica (Portuguese sausage) really brings the flavor with its seasoning, along with the ham hocks, adds to the richness of the dish. Saboroso!
prep time
cook time
method
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yield
10 Large Servings
Ingredients
- 1 pound ham hocks
- 1 pound 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 large potatoes, cubed
- 3 large carrots, diced
- 1 medium round (yellow/spanish) onion, chopped
- 1 cup celery, chopped
- 1 medium cabbage head, chopped or cubed
- 1 can crushed tomatoes (16 ounces)
- 1 can tomato sauce (16 ounces)
- 1 cup macaroni, uncooked
- 3 cloves garlic, minced (or granulated if desired)
- 1 tablespoon sugar
- - salt and pepper, to taste
How To Make portuguese bean soup
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Step 1Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
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Step 2Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
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Step 3If too thick, add a little water. Lastly, add the cabbage, cook until tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Bean Soups
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