Portuguese Bean Soup

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Step: 1

Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.

Step: 2

Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.

Step: 3

Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Per Serving: 268 calories; protein 13.3g; carbohydrates 25.6g; fat 12.9g; cholesterol 32.1mg; sodium 581.2mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.