Mother Machados Portuguese Bean Soup
From auntiekahala 16 years agoIngredients
- 4-6 large smoked ham hocks shopping list
- 1 large chopped onion shopping list
- 6 chopped cloves fresh garlic shopping list
- 2 Tbs olive oil shopping list
- 2 12 or more ounce cans tomato sauce shopping list
- 2 Tbs sugar shopping list
- 16 cups water or chicken broth shopping list
- 4 whole bay leaves shopping list
- 1 tsp rosemary(whole) leaves shopping list
- ham bits if available shopping list
- 1 or 2 cans dark kidney beans, liquid included shopping list
- 1 or 2 Hot Portuguese sausages (linguisa) may substitute with chirizo shopping list
- 1-2 diced potatoes shopping list
- 1 cup diced carrots (may use frozen) shopping list
- 1/2 head chopped cabbage shopping list
- 1 1/2 cups macaroni shopping list
How to make it
- saute onion and garlic in oil
- add hocks and broth/water and bring to boil
- add sausages sliced into 3 inch pieces
- add bay leaves and rosemary and simmer until hock skin is soft
- add ham bits if you desire
- add potatoes, carrots and beans and continue simmering
- about 40 minutes until serving, add chopped cabbage
- about 20 minutes before serving, add macaroni
- Serve warm with pao doce Portuguese bread or any bread you desire
- The soup gets most of its flavor from the sausage and herbs. Remove Bay leaves before serving.
- DO NOT Add additional salt until you taste soup. Ham Hocks have alot of salt in them. Add pepper to taste or other seasonings as to your taste
People Who Like This Dish 4
- lanijoy Olympia, WA
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- rosiek Waterloo, CA
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