Portuguese Bean Soup Recipe 455

PORTUGUESE BEAN SOUP

Steps:

• Place ham hock, linguica, onion, and water into a Dutch oven over high heat. 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 soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
• Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

EASY PORTUGUESE-STYLE BEAN SOUP

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

PORTUGUESE BEAN SOUP

Steps:

• First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.
• Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.
• Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.
• Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes.
• Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.
• Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!

PORTUGUESE BEAN SOUP II

Steps:

• In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
• Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
• Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.

PUNAHOU PORTUGUESE BEAN SOUP

Steps:

• Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
• Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
• Simmer for 1 - 2 hours, stirring frequently.
• If too thick, add a little water.
• Add the cabbage, cook another hour until tender.
• Add more salt and pepper if needed.

PORTUGUESE BEAN SOUP

Steps:

• Bring water to a boil in a large pot. Simmer ham and sausage for 2 hours. Remove ham and cut into bite size pieces, then return to pot.
• Add potatoes, carrots, onions, spices and tomato sauce. Continue simmering until carrots are cooked (about 15 minutes), then add beans and cabbage. Simmer until cabbage is wilted.
• Ten minutes before serving, add macaroni and stir well, then simmer until macaroni is cooked.
• This soup is easy to personalize to your own tastes, so feel free to add any other veggies (green beans are a favorite!) or ingredients you'd like.