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Kokee Lodge Portuguese Soup
Ingredients
- 8 ounce dry kidney beans
- 1 tsp salt
- 1 lb ham hock
- 1 lb soup bone
- 1 x onion, minced
- 2 whl cloves
- 1/2 lb celery, sliced
- 2 x -3 carrots, sliced
- 1 x potato, cubed
- 1/2 x green pepper, chopped
- 1 x clove garlic, chopped
- 1 bn parsley, chopped
- 3 x peppercorns
- 1 x bay leaf
- 8 ounce tomato sauce
- 12 ounce warm Portuguese sausage, sliced
- 1 sm cabbage, minced
Directions
- Soak beans overnight in 1 qt of water and 1 tsp. salt. Drain. Add in remaining ingredients except sausage and cabbage and add in 8 c. water. Simmer partially covered for 4 to 5 hrs, adding water as necessary. Add in sausage and simmer 30 min. Remove ham hock and soup bone. Remove meat from soup bone and return to stockpot. If possible, chill to degrease (skimming off the fat once it has cooled and congealed). Then reheat and add in cabbage and more water, if necessary. Simmer 30 min
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