Portuguese Bean Soup Recipe

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.

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.

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