Ingredients
12
12 servings
- •1 ham hock
- •1 (10 ounce) linguica sausage, sliced
- •1 onion, minced
- •2 quarts water
- •4 potatoes, peeled and cubed
- •2 celery rib, chopped
- •2 carrots, chopped
- •1 (15 ounce) can stewed tomatoes
- •1 (8 ounce) can tomato sauce
- •1 clove garlic, minced
- •½ head cabbage, thinly sliced
- •1 (15 ounce) can kidney beans
Instructions
- Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
- Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
- Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Nutritional Facts
Per 12 servings
- Calories: 268
- Carbohydrate: 26g
- Fat: 13g
- Fiber: 6g
- Protein: 13g
- Sugar: 5g
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