Portuguese Bean Soup

From the Kitchen of: The Sylva -Kiaha Ohana

Portuguese Sausage (Purity Brand, mild flavor, cut in cubes)
4- Ham Hock
Beef Shank
1 cup Elbow Macaroni
2 can Kidney Beans (drained)
1 bunch of fresh Cilantro
(cut stalks off and finely chop the tops)
½ head of cabbage (sliced)
2 Celery ribs (sliced)
Medium turnip (cubed)
3 large carrots (diced)
4 potatoes (peeled & cubed)
1 medium onion (minced)
4 beef bouillon cubes
1 can tomato soup
1 can stewed tomato
~1/2 gallon water (enough to cover ingrediants)
Salt & pepper to taste

Soften ham hock and shank by boiling it. You can use a pressure cooker to save on time. When meat is cooked (may still be firm as it will cook more in pot), remove fat & bone. Cut meat in bite sized pieces and set aside.

Cut Portuguese sausage and fry separately. Drain oil from sausage.

Combine meats, minced onion, stewed tomato, tomato soup, water, bouillon, kidney beans, and vegetables in large pot.

Season with salt & pepper, to taste.

Bring pot to a rapid boil then lower heat & simmer for about 1 hour, until vegetables are soft.

Add in macaroni noodles during the last 20 minutes. When pasta is soft, dish is done.

Recipes Courtesy of Condominium Rentals Hawaii
367 Huku Li‘i Pl.
Kihei, HI 96768
Ph: 800-367-5242