Portuguese Bean Soup

Author: Canadian Living

One pork hock makes a rich-tasting, nutritious bean and vegetable soup for only pennies.

  • Portion size 10 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 1/2 cups rinsed dried kidney beans
  • 1 3/4 lb pork hock
  • 2 potatoes
  • 1 carrots
  • 1 onion
  • 8 cups beef stock
  • 5 cups chopped cabbage
  • 1 pkg (10 oz/284 g) fresh spinach
  • salt
  • pepper

Method

In large saucepan, cover kidney beans with 8 cups (2 L) water; bring to boil and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour.

Drain beans; add 5 cups (1.25 L) water. Add pork hock and bring to boil; reduce heat, cover and simmer for 1-1/2 to 2 hours or until beans are tender. Remove pork and let cool slightly; skim fat from soup. Chop meat; return to pot.

Add potatoes, carrot, onion, beef stock and cabbage; bring to boil. Reduce heat, cover and simmer for 45 minutes or until vegetables are tender.

Just before serving, add spinach; simmer for 5 minutes or until wilted. Season with salt and pepper to taste.

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Portuguese Bean Soup

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