Dd's Portuguese Bean Soup

This looks soooo yummy!

PORTUGUESE BEAN SOUP

 

2 smoked ham hocks

12 oz. Portuguese sausage, sliced

6 oz. smoked ham chunks, cubed

6 c. water

1 large onion, chopped

1 medium carrot, thinly sliced rounds

1 large stalk celery, chopped

3 cloves garlic, chopped

2 TB tomato paste

1 can (8 oz.) tomato sauce

2 bay leaves

2-3 dashes Tabasco sauce

1 can (28 oz.) stewed tomatoes, with liquid

2 cans (15 oz.) kidney beans, with liquid

2 medium potatoes, cubed

1 c. elbow macaroni

1 c. cabbage, chopped

 

Place ham hocks, sausage, smoked ham and water in a large pot; bring to a rapid boil.  Reduce heat to medium. Continue on slow boil uncovered 1 ½ hours until ham hocks are tender.  

Remove ham hocks from pot and remove bone, fat and skin. Cut meat into chunks and return to pot. Add onion, carrot, celery, garlic, tomato paste, tomato sauce, bay leaves, tabasco and tomatoes; simmer 15-20 minutes until vegetables are tender. 

Add beans, potatoes and macaroni.  Simmer another 10-15 minutes, until potatoes and macaroni are cooked through. Remove bay leaves. Add cabbage. Remove from heat.  Allow to sit for 2 minutes. 

Serves 6-8.