Shelly's Recipe

PORTUGUESE BEAN SOUP

Category: Soups

1/4 lb dried kidney beans
1 1/2 tbsp chopped fresh parsley
2 ham hocks or a ham boneless with some meat on it
1 clove garlic, minced
1 tbsp lemon juice
3/4 lb hot Portuguese sausage (linguica), chorizo or kielbasa with 1/4 tsp dried red pepper flakes
1 (8 oz) can tomato sauce
1 medium potato, peeled and cubed
1/2 medium onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
1/4 medium head cabbage, shredded
1/3 cup small elbow macaroni
Salt and pepper, to taste
Dash allspice

Soak beans overnight, or cover with water, bring to a boil; cove and let stand 1 hour. In a large pot, cover ham hocks with water and cook for 1 1/2 hour or until ham is very tender. Remove ham hocks. Drain soaking water from beans and add to pot with liquid from cooking ham. Simmer 1 hour or until tender.

Meanwhile, cut sausage into thin slices; saute and drain. Remove bones, skin and fat from ham hocks and shred meat. When beans are tender, add sausage and ham. Simmer 10 minutes. Add next 5 ingredients and simmer for 20 minutes. Add cabbage and macaroni, cook about 20 minutes. Season with spices. Good served with crusty bread.