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Easy Portuguese Bean Soup Recipe

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This recipe for Easy Portuguese Bean Soup, by , is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mabel Vares

Category:
Category:

Ingredients:  
Ingredients:  
2 ham hocs (shanks)
water to cover hocs
12 oz. Portuguese sausage (or Kielbasa or Italian sausage) cut in 1/2 inch slices
8 oz. can tomato sauce
1 large onion, wedged
2 large potatoes, peeled and cubed
1 carrot, cubed
1 1/2 tsp. salt
1/2 tsp. pepper
1 30 oz. can red kidney beans (do not drain)
1 30 oz. can pinto beans(do not drain)
1/2 head cabbage, chopped coarsely

Directions:
Directions:
Cook sausage until browned. Do not drain. Add water and ham hocs(shanks) and simmer for one hour, or until ham hocs are tender. Add remaining ingredients and cook about 20 minutes or until vegetables are done. Serve hot. Yields 8-10 servings.

Personal Notes:
Personal Notes:
Serve with cornbread or bread of your choice. (The Quivering Jalapeņo cornbread goes great with this soup!)

 

 

 

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