Project Description

portugese bean soup

Recipe Ingredients:

  • 1 (1 to 1 1/2 lb.) ham hock

  • onions; sliced, divided

  • 1 stalk celery, coarsely cut

  • 1 bay leaf

  • 3 cups drained red kidney beans, cooked or canned (two 16-oz. cans)

  • 6 ounces pepperoni, sliced 1/4-inch thick

  • 2 potatoes, diced

  • 1 carrot, diced

  • 1 turnip, diced

  • 1 small cabbage, sliced

  • 1 can (8-oz.) tomato sauce

  • 2 teaspoons salt

Instructions

Simmer ham hock, 1 onion, celery and bay leaf in 1-1/2 quarts of water for 1 hour. Strain; reserve stock and ham. Bone ham; cut into 1/2-inch cubes. Add remaining ingredients to stock; simmer 1-1/2 hours or until all vegetables are cooked. Makes about 12 cups or 8 to 10 servings.

Chef’s tip: Leftover soup can be frozen for future use.

*For best results, soak and cook dry beans by preferred method.