Portuguese Bean Soup II
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Yield: Serves 8-10
Almost any vegetable can be used here. Serve with corn bread.Ingredients:
2 cups dry kidney beans3 tablespoons oil
2 green peppers, cored and chopped
4 stalks celery and leaves, chopped
4 scallions, chopped
1 pound linguica sausage, sliced
4 hot Italian sausages, casings removed
3 cans (1 pound each) tomatoes
1/4 cup red wine
1 bay leaf
1 can (6 ounces) tomato paste
1 cup chopped spinach or kale
2 to 3 potatoes, peeled and chopped
Salt and pepper to taste
Instructions:
Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Heat oil in skillet and sautBrowse Similar Recipes
- By Category: Beans, Soups, Stews, Chowders
- By Prep Methods: Saute, Simmer
- By Course: Soup
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