Tuesday, December 18, 2018

Portuguese Bean Soup

My "comfort food", sure to remind me of my Portuguese roots, 
and made healthy (and cholesterol-free) by omitting the ham hocks and linguiça. 
The flavor is still amazing!

Portuguese Bean Soup

1 onion, thinly sliced
3 stalks celery, chopped
2 cloves garlic, minced
3 medium potatoes, cut into cubes
2 15-ounce cans tomato sauce
2 15-ounce cans kidney beans
8 cups of water, divided
3 Tablespoons fresh parsley, minced (or 2 teaspoons dried parsley)
½ head medium cabbage
1 bunch watercress
1 cup macaroni (uncooked)
2 teaspoons sea salt
¼ black pepper

1. In a large pot, combine onion, celery, garlic, potatoes, tomato sauce, and kidney beans.
2. Add about 4 cups of water, enough to cover the potatoes, and simmer until potatoes start to become tender.
3. Add cabbage, watercress, macaroni, parsley, salt, pepper, and remaining 4 cups of water.
4. Simmer for about 10 minutes or until macaroni is tender.

Serve hot.

This recipe makes a lot of soup, and it freezes well!

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