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Portuguese Bean Soup

SUBMITTED BY: PIKALA

"A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother."
PREP TIME  10 Min
COOK TIME  2 Hrs 40 Min
READY IN  2 Hrs 50 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 ham hock
  • 1 (10 ounce) linguica sausage, sliced
  • 1 onion, minced
  • 2 quarts water
  • 4 potatoes, peeled and cubed
  • 2 celery rib, chopped
  • 2 carrots, chopped
  • 1 (15 ounce) can stewed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 clove garlic, minced
  • 1/2 head cabbage, thinly sliced
  • 1 (15 ounce) can kidney beans

DIRECTIONS

  1. Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
  2. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
  3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 271

  • Total Fat: 12.9g
  • Cholesterol: 32mg
  • Sodium: 642mg
  • Total Carbs: 26.5g
  •     Dietary Fiber: 6.1g
  • Protein: 13.3g

VIEW DETAILED NUTRITION

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