Portuguese Bean Soup #3
- 2 ham shanks
- 1 12 oz. pkg. Portuguese sausage, cut into 1/2-inch pieces
- 1 qt. water
- 1 8 oz. can tomato sauce
- 1 large onion, wedged
- 2 medium-sized potatoes, cubed
- 1 medium-sized carrot, cubed
- Salt, to taste
- Dash of pepper
- Dash of paprika
- 2 15 oz. cans kidney beans
- Simmer ham shanks and Portuguese sausage in water for 2 hours over low heat.
- Add remaining ingredients; cook 15 minutes or until vegetables are tender. Season to taste.
- Serve hot.
NOTE: This recipe yields 8-10 servings. Other ingredients which may be added include head cabbage, celery, and macaroni.
