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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is the perfect cold-weather soup- hearty and spicy! Serve with some crusty bread and a glass of Merlot- comfort food at its best! Originally from a July 1982 issue of Bon Apetit.If linguica is unavailable, substitute hot Italian, chorizo or other spicy sausage. Ingredients:
2 smoked ham hocks |
12 ounces linguica sausage, diced (portuguese sausage) |
3 medium potatoes, peeled and diced (1 lb.) |
2 medium onions, diced |
3 celery ribs, including leaves, chopped |
2 medium carrots, peeled and diced |
1 medium green bell pepper, seeded, deveined and chopped |
1 bunch fresh parsley, leaves chopped |
2 (15 ounce) cans kidney beans, rinsed and drained |
1 (15 ounce) can tomato sauce |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 teaspoon hot sauce (to taste) |
1 bay leaf |
Directions:
1. Combine ham hocks and sausage in heavy,large saucepan over medium-high heat and saute 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 for about 2 hours.
5. Remove ham hocks from soup;discard bones and cut meat into bite-sized pieces, blend into soup.
6. Ladle into bowls and serve hot.
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