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Someone asked a while back for a Portugese soup recipe. We make a
variation of this one for big flings.
>From Acadian-Cajun Recipes of Church Point, LA

1 lb Portugese sausage bite size 3 or 4 stalks celery, bite size
3 Ham hocks Parsley, water cress (1 bunch)
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.

Portugese Spices: 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.

We change it a little to make it more like what we used to get in
Hawaii. Yea, Portugese bean soup is popular in the islands.
We 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 soft water (we use bottled).
Cook all day slowly. Stir a lot. We don't usually use the potatoes and
we don't put as much cloves in the spices as it calls for. 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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2 of 4 people found the following review helpful:
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My Portugese Husbands Recipe, January 31, 2004 - 10:28 PM
Reviewer: Melody Coelho from Arroyo Grande, CA
Stewed meat & Linguisa Place all ingred. V-8 juice after cooked & tender Stewed tomatoes over french bread onions slice w/fresh mint carrots leaves on top bread cumin pickling spices cabbage

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