Grace’s Portuguese Soup (Pressure Cooker method)

1 cup kidney beans

4 cups water

1 ham bone or hock

1 small soup bone

1 onion, chopped

2 carrots, sliced

2 stalks celery, chopped

1 salad potato (optional)

1 small cabbage

1 clove garlic

1/8 cup green pepper, minced

1/2 cup tomato puree

2 peppercorns

1 clove

minced parsley

1/8 tsp. mustard

1 bay leaf

4 8-oz. hot Portugese sausage sliced in 1/2” pieces

salt & pepper to taste

Wash beans, cover with water and soak overnight. Drain. Place all ingredients in pressure cooker, cover and cook 30 minutes with steam at “cook.” If you don’t use a pressure cooker, cook all ingredients in a heavy pot over low-medium heat for at least 6 hours. Add water as needed.

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