Portuguese Bean Soup

Margaret's Favourite Stew. Feeds quite a large crowd.

¾ lb pork sausage meat, casings removed
1 smoked pork hock
3 medium potatoes, diced
2 medium onions, diced
3 celery stalks, chopped
2 medium carrots, diced
1 large green pepper, diced
3 cans red kidney beans
1 can tomato sauce (398mL)
1 tsp Tabasco sauce
1 bay leaf

YIELD: Serves 12

COURSE: Soups and Stews

CUISINE: Portuguese


  1. Crumble the sausage meat into a frying pan. Sauté until browned over medium heat.
  2. Place all ingredients into a large stockpot. Cover with water, approximately 8 cups. Bring to a boil, reduce heat, cover and simmer for 3 hours.
  3. Remove pork hock from soup and discard bone and fat. Cut meat into bite-sized pieces and return to the soup pot. Reheat and serve.