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Portuguese Bean Soup

Demonstrated by: David Hoffman of Campbell Local Emergency Action Network.
Cooking With Mr. Clean on March 16, 2001.

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Ingredients:

Portuguese Bean Soup

  • 1 lb Portuguese sausage, sliced
  • 1 smoked ham hock
  • 6 cups water
  • 2 cans (14 1/2 oz size) chicken broth
  • 2 cans (15 1/4 oz size) kidney or pinto beans, including liquid
  • 2 to 3 potatoes, cubed
  • 2 carrots, sliced
  • 1 large onion, cut into chunks
  • 1 can (1 lb, 13 oz) tomato puree
  • Salt and pepper to taste

Directions:

  1. In a saucepot; fry sausage; drain.
  2. Add ham hock and water.
  3. Cover, bring to a boil, and cook for 1 hour, or until ham hock is tender.
  4. Add remaining ingredients and cook for 30 to 45 more minutes.

Makes 6 servings.

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