Portuguese Bean and Sausage Soup

Name: Portuguese Bean and Sausage Soup
Total time: 170 min
Yield: 2
Ingredients: 1 ham hock; 10 oz linguica sausage, sliced; 1 onion, minced; 2 qts water; 4 potatoes, peeled and cubed; 2 celery ribs, chopped; 2 carrots, chopped; 15 oz stewed tomatoes; 8 oz tomato sauce; 1 garlic clove, minced; 0.5 cabbage head, thinly sliced; 15 oz kidney beans

Warm up with this hearty Portuguese soup, packed with flavorful linguica sausage, tender ham hock, and a mix of vegetables. Perfect for chilly days!

Recipe Info

Prep Time

170 min

Difficulty

Easy

Servings

Nutrition

calories268calories

carbohydrates26g

fat13g

protein13g

Soup Portuguese American

Ingredients

1 ham hock

10 oz linguica sausage, sliced

1 onion, minced

2 qts water

4 potatoes, peeled and cubed

2 celery ribs, chopped

2 carrots, chopped

15 oz stewed tomatoes

8 oz tomato sauce

1 garlic clove, minced

0.5 cabbage head, thinly sliced

15 oz kidney beans

Directions

In a Dutch oven over high heat, combine ham hock, linguica, onion, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.

Remove meat from ham hock, chop, and return to the soup. Add potatoes, celery, carrots, stewed tomatoes, tomato sauce, garlic, and stir well. Cover and keep simmering for 1 ½ hours, occasionally stirring.

Stir in cabbage and kidney beans; cook until cabbage softens, about 10 minutes.