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Portugese Bean Soup Recipe

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This recipe for Portugese Bean Soup, by , is from The Cordero Family and Friends Cookbook Project, 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!

Recipe of Mary (Nancy) Paiva Staley


2 ham-hocks, cut crosswise
1 cup pinto or pink beans
2 dashes of allspice
Salt and pepper to taste
1 onion (small - finely chopped)
1 garlic clove (minced - you can use 2 tsp of jar minced garlic)
1/2 cabbage (shredded like coleslaw - you can use less if desired)
2 carrots (sliced and halved)
2 potatoes (medium sized and cubed)
1/4 box angel hair spaghetti (broken in half)
1 8oz can tomato sauce
1 Portugese sausage or Polish sausage sliced

1. Clean beans and ham-hocks, slicing ham-hocks on each side.

2. Fill pot with water until it covers the ham-hocks and beans. Bring to a boil then let it soak for 1 hour on the stove. Keep covered with a lid and the stove flame off.

3. After 1 hour, turn on the flame, bring to a boil, then simmer covered for 2 hours.

4. After 2 hours, sauté onion and garlic in a separate frying pan. Add tomato sauce, salt, pepper, and allspice. Continue simmering for a few minutes longer. Pour into soup pot with ham-hocks and beans. Add up to 1/2 cup of water or more if needed remembering the other ingredients to be added.

5. After 10 minutes, add carrots and sliced Portugese/Polish sausage. After another 10 minutes or so, add the diced potatoes and cabbage.

6. When potatoes are 3/4 done, add the angel hair spaghetti broken in half. Soup is ready when the spaghetti is cooked.

I usually add additional tomato sauce near the end if the water level is low - a pour here and there to keep it soupy. I use the angel hair pasta because it adds less starch to the soup.




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