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Portuguese Bean Soup
2 pounds Portuguese sausage, cut in 1/4" pieces
1 pound ham hocks
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
8 ounces tomato sauce
2 cans red kidney beans, with liquid
Put sausage, ham hock, and onion into a large sauce pot, add water.
Cover and cook on low heat for 1 hour. Remove meat from ham hock.
Put meat back into soup and add carrots, potatoes, cabbage,celery,
and tomato sauce. Cover and continue cooking for 1 1/2 hours,
stirring occasionally. Stir in beans, including liquid, and cook
a few more minutes, adding more water if necessary.
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Bean Soup 04