Portuguese Bean Soup

Submitted by Leslie in Texas

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 smoked ham hocks
• 12 ounces linguica sausage, diced (portuguese sausage)
• 3 medium potatoes, peeled and diced (1 lb.)
• 2 medium onions, diced
• 3 celery ribs, including leaves, chopped
• 2 medium carrots, peeled and diced
• 1 medium green bell pepper, seeded, deveined and chopped
• 1 bunch fresh parsley, leaves chopped
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon hot sauce (to taste)
• 1 bay leaf

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.