Portuguese Bean Soup II Recipe

Ingredients

• 2 pounds spicy Portuguese sausage, sliced
• 1 pound ham hocks
• 1 onion, sliced
• 2 quarts water, or as needed
• 2 carrots, diced
• 3 potatoes, diced
• 1 small head cabbage, chopped
• 1 (8 ounce) can tomato sauce
• 2 (15 ounce) cans kidney beans
• 1 (16 ounce) package macaroni pasta

Directions

Step 1: Gather all the ingredients.

Step 2: In a large pot, combine the sausage, ham hocks, onion, and water. Place over low heat, cover, and simmer for 1 hour.

Step 3: After simmering, remove the ham hocks from the pot. Separate the meat from the bones, tear it into small pieces, and return the meat to the pot.

Step 4: Stir in the diced carrots, potatoes, chopped cabbage, and tomato sauce. Mix well to combine. Cover the pot and cook for an additional 1 to 1 hours.

Step 5: Add the kidney beans and pasta to the pot. If needed, add more water to adjust the consistency. Stir the mixture and cook for about 10 minutes, or until the pasta is tender but still firm to the bite.

Nutrition Facts

Per serving (15 servings per recipe):

• Calories: 573
• Total Fat: 31g (39% DV)
• Saturated Fat: 11g (56% DV)
• Cholesterol: 74mg (25% DV)
• Sodium: 1084mg (47% DV)
• Total Carbohydrate: 45g (16% DV)
• Dietary Fiber: 7g (25% DV)
• Total Sugars: 3g
• Protein: 29g (57% DV)
• Vitamin C: 21mg (23% DV)
• Calcium: 63mg (5% DV)
• Iron: 3mg (18% DV)
• Potassium: 652mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.