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Portuguese Bean Soup Recipe

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This recipe for Portuguese Bean Soup, by , is from The MUN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carlson MUN
Added: Saturday, June 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. kidney beans - soak overnight
1 ham hock
1 large potato, diced
1 large onion, chopped
2 stalks celery, sliced
1/2 cup elbow macaroni
1 - 8 oz. can tomato sauce
1-2 sausage sliced & fried
1 clove garlic
4-6 cups cabbage, sliced

Directions:
Directions:
Soak beans overnight, drain. To beans add ham hock,
onion, garlic, celery, tomato sauce.

Cover with approximately 10 cups of water.

Simmer 3 hours or until beans and meat are soft. Add
cooked sausage, elbow macaroni and potato. Simmer
15 minutes.

Add cabbage and simmer 10 minutes or until just
tender. Chopped watercress may be added just before
serving. Serves 10 generously.


Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
NOTE: First tried 08/18/79, Reading, PA. Recipe very
good. I remember this recipe actually being GREAT, I
was home sick and this soup hit the spot. With just me
and Carlson, we had a LOT of this soup. The chopped
watercress is a suggestion....I donít recall ever having it
in the soup.

 

 

 

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