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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Preparation Time

  Cooking Time - 160 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | 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. | 3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	1			-	-	-	-
linguica sausage	1		sliced	403.4676	0.0	89.7602	2.2667
onion	1		minced	64.0	14.944	1.76	0.16
water	2	quarts		-	-	-	-
potato	4		peeled cubed	-	-	-	-
celery rib	2		chopped	403.4676	0.0	89.7602	2.2667
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
head cabbage	1/2		sliced	-	-	-	-
kidney bean	1	can		80.0	11.3103	11.5862	1.3793

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.