Portuguese Bean and Veggie Soup

Ingredients

• 1 lb dried kidney beans
• 1 lb smoked ham hock
• 1/4 cup vegetable oil
• 1 large onion, chopped (1 cup)
• 1 large garlic clove, minced
• 3/4 cup carrot, diced
• 4 cups cabbage, shredded
• 1 large potato, pared and diced
• 2 teaspoons salt (or to taste)
• 1/4 teaspoon pepper
• 1 (10 ounce) package spinach, frozen chopped

Directions

1. 1

   Wash and pick over beans, place in a kettle, add water to cover and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Check occasionally to make sure the beans are covered with water.

2. 2

   Drain beans, return to the kettle along with the ham hocks and add enough water to cover the beans. Bring to a boil, lower heat, cover and simmer for 1 hour.

3. 3

   Remove the ham hocks, cool slightly, cut the meat from the bones and dice.

4. 4

   Heat oil in a large skillet, saute the onions and garlic until tender, about 3 minutes. Add meat and carrots, and saute 3 minutes more. Add mixture to the kettle with the cabbage, potato, salt and pepper and 1 quart of water. Bring to a boil, lower heat, cover and simmer for 30 minutes.

5. 5

   Add spinach and cook 2 minutes longer.