Portuguese Bean Soup Recipe
Servings: 10
Ingredients
- 8 ounce. dry kidney beans
- 1 pound ham hock
- 1 pound soup bone
- 1 onion, minced
- 2 whole cloves
- 1 c. celery
- 1/2 green pepper
- 1 cubed potato
- 12 ounce. Portuguese sausage (linguica)
- 3 peppercorns
- 1 bay leaf
- 8 ounce. tomato sauce
- 1 sm. cabbage
Directions
- Soak beans overnight in 1 qt water and 1 tsp. salt. Drain. Add in remaining ingredients except sausage and cabbage with 8 c. water. Simmer partially covered 4 to 5 hrs adding water if need. Add in sausage and cabbage. Simmer 30 min. Remove ham hock and soup bone, pick off meat and return to soup. Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 145 | 53% |
| Total Fat 16.15g | 20% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1174mg | 49% |
| Potassium 602mg | 17% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.04g | 3% |
| Protein 18.9g | 30% |
