Ingredients
Scale
- 1 pound Portuguese sausage
- 1 pound smoked ham hock
- 1 cup onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 2 cups chopped kale or spinach
Instructions
- In a large pot, brown the Portuguese sausage over medium heat.
- Add the smoked ham hock, onion, carrots, celery, and garlic. Sauté until vegetables are softened.
- Pour in the chicken broth and add kidney beans, diced tomatoes, oregano, and black pepper.
- Bring to a boil, then reduce heat and let simmer for about 30 minutes.
- Add the chopped kale or spinach and cook for an additional 10 minutes.
- Remove the ham hock, shred the meat, and return it to the soup.
- Serve hot and enjoy!
Notes
- For a spicier soup, consider adding red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Portuguese
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 20 grams
- Cholesterol: 55 milligrams