Mar's Winnah Potagee Bean Soup
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Mar's Winnah Potagee Bean Soup
Recipe Number: 1099510758
Contributor: Mar

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Ingredients
1 tray Smoked pork hocks (approx. 6-8 hocks)
1 Mild/hot Portuguese sausage (sliced in thick)
1 Medium onion (sliced)
head Cabbage
2 cans Kidney beans (drained)
2 cans Whole tomatoes (drained)
2 cans Tomato sauce
2 cans Tomato paste
5 medium Potatoes (cut in 1 in. cubes)
5 Carrots (sliced in. thick)
Tbsp Tobasco hot sauce (adjust more or less to level of spiciness)
2 Tbsp Garlic salt
1/4 tsp Black pepper
Cooking Instructions
In a pot/pressure cooker with enough water to cover hocks, cook until tender (10 min. in pressure cooker). In the meantime, brown Portuguese sausage in separate pan; drain fat, set aside. When hocks are tender, drain water and cut into chunks (if you prefer, you can leave bone in). Add meat, sausage and onions to pot with enough water to cover; when water starts to boil add whole tomatoes, tomato sauce and paste, garlic salt, pepper, and tobasco. Bring sauce to boil. Add potatoes and carrots. Simmer on medium heat until potatoes and carrots half cooked; add cabbage. Cook till potatoes, carrots and cabbage are tender; add kidney beans and simmer for 5 minutes.
Additional Comments
I'm always getting "special requests" or threats on my life for this soup when we have office "potlucks"


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