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Portuguese Bean Soup Recipe

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This recipe for Portuguese Bean Soup is from The Pankow Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 meaty ham hocks
2 lg. onion (sliced and divided)
14 c. water
1 15 oz. can kidney beans (drained)
1 T. oil
1 clove garlic (minced)
2 celery ribs (sliced)
4 Portuguese sausages (cut into 1 inch pieces)
1 8 oz. can tomato sauce
1 sm. head cabbage (coarsely grated)
˝ c. elbow macaroni
2 15 oz. cans diced tomatoes
salt and pepper to taste
Directions:
Directions:
In a large soup pot, bring ham hocks and 1 onion to boil in water. Turn down heat and simmer for at least 4 hours. Cool and refrigerate overnight. The next day, skim off grease. Remove ham hock bones and remove any meat from the bones and put back into the broth. Add kidney beans and begin reheating the soup. Sauté garlic, 1 onion, celery, and sausage in oil until the meat and vegetables are done. Add tomato sauce to meat mixture and simmer an additional 15 minutes. Add the meat and tomato mixture to the soup and simmer an additional 15 minutes. Add cabbage, macaroni, tomatoes, salt, and pepper, and simmer for 20 minutes or until macaroni is done.

 

 

 

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