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Portuguese Bean Soup

Serves: 7
Total Calories: 242

Ingredients

1 pound dried small red or kidney beans (or combination)
2 quarts water
1 medium onion, sliced
2 ham hocks
salt and pepper to taste
1 (8-ounce) can tomato sauce
2 medium-sized potatoes, peeled and diced
2 stalks celery, diced
1 small cabbage, chopped or thinly sliced
1/2 cup uncooked, small elbow macaroni
1/2 pound Portuguese or any hot-style sausage, thinly sliced

Directions:

Cover beans with water and soak overnight. Drain and place beans in a soup pot. Cover with 2 quarts of water. Add onion, ham hocks, salt and pepper. Cover and simmer for one hour, stirring now and then.

Remove cover and take out the ham hocks. Add tomato sauce, potatoes, and celery. Remove ham from bones and dice. Return to the pot and simmer, uncovered, for 20 minutes. Add remaining ingredients and continue to cook for an additional 30 minutes. If the soup is too thick for your taste, thin with water or white wine. Garnish with minced parsley or watercress.

Nutritional Facts:

Serves: 7
Total Calories: 242
Calories from Fat: 111

This Portuguese Bean Soup recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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