Portuguese Bean Soup

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2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat! Makes 12 servings.

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This page contains a single entry by Hisurf Staff published on January 10, 2008 1:09 PM.

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