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Portuguese-Style Bean Soup
Ingredients:
1 to 1-1/2 lb. ham hock
2 onions, sliced; divided
1 stalk celery, coarsely cut
1 bay leaf
3 cups red kidney beans, precooked
6 oz. pepperoni, sliced 1/4 inch thick
2 potatoes, diced
1 carrot, diced
1 turnip, diced
1 small cabbage, sliced
1 - 8 oz. tin tomato sauce
2 tsp. Salt
Directions:
Simmer ham hock, 1 onion, celery & bay leaf in 1-1/2 quarts of water for 1 hour. Strain; reserve stock & ham. Bone ham; cut into 1/2-inch cubes. Add remaining ingredients to stock; simmer 1-1/2 hours or until all vegetables are cooked. Makes about 12 cups or 8 to 10 servings.
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