Portuguese Bean Soup

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: 2 hrs 30 mins
• 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.