Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is the perfect cold-weather soup- hearty and spicy! Serve with some crusty bread and a glass of Merlot- comfort food at its best! Originally from a July 1982 issue of Bon Apetit.If linguica is unavailable, substitute hot Italian, chorizo or other spicy sausage.

Ingredients Nutrition

Directions

  1. Combine ham hocks and sausage in heavy,large saucepan over medium-high heat and saute 4 minutes.
  2. Add remaining ingredients with enough water to cover.
  3. Bring to a boil, skimming foam from surface.
  4. Reduce heat to medium-low and simmer for about 2 hours.
  5. Remove ham hocks from soup;discard bones and cut meat into bite-sized pieces, blend into soup.
  6. Ladle into bowls and serve hot.

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