Portuguese: Bean Soup 01 by Recipe Cottage

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	Bean Soup 01

		Portugese Bean Soup 1 lb Portugese sausage bite size 3 or 4 stalks celery, bite size 3 ham hocks Parsley 1 bunch watercress 1 carrot, diced 4 T canned pumpkin 1 can red kidney beans 1 can peas (small) 1 or 2 potatoes, diced 1/2 t Portugese spices (below) 1 onion, chopped 1 medium cabbage chopped Cook sausage and ham hocks together the day before and remove fat. Save stock. Add vegetables and prepare as any other soup. Add salt, pepper, and red pepper to taste. 2 bottles whole anise seed 1 bottle stick cinnamon 1 bottle whole cloves 1 bottle pepper corns Put all spices in a large flat pan and toast in a 300 oven for 30 minutes. Grind in a blender or spice grider until fine. Store in bottles for future use. Variation: Use dried beans, two or three kinds, red, white whatever you like. Soak the beans overnight and dispose of the water. Then add all ingredients except cabbage. Cover with water. Cook all day slowly. Stir a lot. Add the cabbage just before serving. You can double or triple this one for a really big crowd. We start with four pounds of dried beans, at least 9 sausages, and 6 ham hocks. Then increase all by X4 or so.