Portuguese Bean and Veggie Soup

• 1 lb dried kidney beans
• 1 lb smoked ham hock
• 14 cup vegetable oil
• 1 large onion, chopped (1 cup)
• 1 large garlic clove, minced
• 34 cup carrot, diced
• 4 cups cabbage, shredded
• 1 large potato, pared and diced
• 2 teaspoons salt (or to taste)
• 14 teaspoon pepper
• 1 (10 ounce) package spinach, frozen chopped

1. Wash and pick over beans, place in a kettle, add water to cover and boil for 2 minutes.
2. Remove from heat, cover, and let stand for 1 hour.
3. Check occasionally to make sure the beans are covered with water.
4. Drain beans, return to the kettle along with the ham hocks and add enough water to cover the beans.
5. Bring to a boil, lower heat, cover and simmer for 1 hour.
6. Remove the ham hocks, cool slightly, cut the meat from the bones and dice.
7. Heat oil in a large skillet, saute the onions and garlic until tender, about 3 minutes.
8. Add meat and carrots, and saute 3 minutes more.
9. Add mixture to the kettle with the cabbage, potato, salt and pepper and 1 quart of water.
10. Bring to a boil, lower heat, cover and simmer for 30 minutes.
11. Add spinach and cook 2 minutes longer.

kidney beans, hock, vegetable oil, onion, garlic, carrot, cabbage, potato, salt, pepper

Taken from www.food.com/recipe/portuguese-bean-and-veggie-soup-301172 (may not work)