Portuguese influenced soup with a pork based broth, Portuguese sausage, hamburger, kidney beans and vegetables.
In a stock pot/slow cooker, boil the ham hocks (in enough water to cover the ham hocks by an inch) for about 3 hours, until the meat falls off the bone. In a separate pan, brown the Portuguese sausage and hamburger (seasoned with salt & pepper).
Remove the ham hocks from the broth, shred the meat and add it back to the broth with the browned Portuguese sausage and hamburger. Add the potatoes, bay leaves and a heavy amount of black pepper, cook for 15 minutes then add the tomato paste, kidney beans and carrots. Cook for another 15 minutes, add the macaroni and cabbage until done. Season with salt and additional pepper (if needed).
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 265 | ||
Calories from Fat: 87 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 32.2mg | 10 % | |
Sodium 125.7mg | 4 % | |
Potassium 651.7mg | 17 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 27.8g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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