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Portugese Bean Soup

1 lb Portugese sausage bite size
3 or 4 stalks celery, bite size
3 ham hocks
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.


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