Portuguese Bean Soup Ii Recipe

• 2 pound portuguese sausage
• 1 pound ham hock
• 1 onion, sliced
• 2 quart. water
• 2 carrots, diced
• 3 potatoes, diced
• 1 sm. cabbage, minced
• 1 can (8 ounce.) tomato sauce
• 2 cans (16 ounce.) red kidney beans

1. Put sausage, ham hock, onion and water in a large pan or possibly Dutch oven.
2. Cover and cook on low heat for 1 hour.
3. Remove meat from ham hock.
4. Put meat back into soup and add in carrots, potatoes, cabbage and tomato sauce.
5. Cover and continue cooking 1 1/2 hrs, stirring occasionally.
6. Stir in undrained beans and cook a few more min, adding more water if necessary.

sausage, ham hock, onion, water, carrots, potatoes, cabbage, tomato sauce, red kidney beans

Taken from cookeatshare.com/recipes/portuguese-bean-soup-ii-54016 (may not work)