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Punahou Portuguese Bean Soup Recipe

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This recipe for Punahou Portuguese Bean Soup is from Carol Gentry 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:  
½ pound dry kidney beans
1 pound ham hocks
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
16 ounce can whole tomatoes
1 pound Portuguese sausage (hot or mild), cubed
1 medium head cabbage, cubed
1 cup macaroni (optional)
Directions:
Directions:
1) Soak beans overnight in 3 quarts of cold water. Cook until tender.
2) Boil ham hocks in 2 quarts of water until tender. Cut the meat from the bones.
3) When beans are tender, add the ham hock stock and meat, Portuguese sausage and all the vegetables except the cabbage.
4) Add salt and pepper to taste.
5) Simmer for 1 hour, stirring frequently. If too thick, add a little hot water.
6) Add cabbage last and, if desired,1 cup of macaroni.
Number Of Servings:
Number Of Servings:
10

 

 

 

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