Portuguese Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
24 oz. smoked ham shank12 cups water2 cups onions, diced2 cups carrots, diced2 cups potatoes, diced10 oz. hot portuguese sausage, diced2 15 oz. cans canned kidney beans, rinsed1 15 oz. can diced tomatoes1 15 oz can tomato sauce1 cup enriched elbow macaroni, uncooked1 bay leaf1 tbsp dried oregano2 tbsp black pepper4 cups cabbage, shredded
1. Put whole smoked ham shank into a large pot and cover with water. Cook on high heat until boiling, reduce heat to low medium and simmer for 1 hour.
2. While ham shank is cooking, chop onion, carrots, potatoes, and portuguese sausage. When ham shank is done, take it out of the pot and add vegetables and portuguese sausage. Slice meat off bone, dice, and return meat to the pot. Add bay leaf, dried oregano, and black pepper.
3. Cook vegetables and meat in pot at medium high heat for about 15 minutes. Add kidney beans, tomatoes, tomato sauce, and macaroni. Cook for another 10-15 minutes.
4. Slice cabbage and add to soup. Cook for another 5 minutes until cabbage is tender. Add salt to taste.
Serving Size: makes 10 2-cup servings
2. While ham shank is cooking, chop onion, carrots, potatoes, and portuguese sausage. When ham shank is done, take it out of the pot and add vegetables and portuguese sausage. Slice meat off bone, dice, and return meat to the pot. Add bay leaf, dried oregano, and black pepper.
3. Cook vegetables and meat in pot at medium high heat for about 15 minutes. Add kidney beans, tomatoes, tomato sauce, and macaroni. Cook for another 10-15 minutes.
4. Slice cabbage and add to soup. Cook for another 5 minutes until cabbage is tender. Add salt to taste.
Serving Size: makes 10 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 414.3
- Total Fat: 15.0 g
- Cholesterol: 80.1 mg
- Sodium: 892.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 11.1 g
- Protein: 31.2 g
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