Portuguese Bean Soup

• 2 ham hocks
• 1 (12 oz.) Portuguese sausage (linguica), diced
• 3 medium potatoes, diced
• 2 medium onions, diced
• 3 celery stalks, including leaves, chopped
• 2 medium carrots (4 oz.), diced
• 1 medium green bell pepper, seeded, deveined and chopped
• 1 medium bunch parsley leaves, chopped
• 2 (15 oz.) cans kidney beans, rinsed and drained
• 1 (15 oz.) can tomato sauce
• 1 tsp. salt
• 1 tsp. ground pepper
• 1 tsp. hot pepper sauce or to taste
• 1 bay leaf

1. Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 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 about 2 hours.
5. Remove ham hocks from soup; discard bones and cut
6. meat into bite-size pieces.
7. Blend into soup.
8. Ladle into bowls and serve hot.
9. Makes 8 servings.

ham hocks, sausage, potatoes, onions, celery, carrots, green bell pepper, parsley, kidney beans, tomato sauce, salt, ground pepper, hot pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018809 (may not work)