What a coincidence! Even though it is hot and muggy for this time of the year. I made soup too. I made Portuguese ham and bean soup. I don't have any pictures. I am having the last bowl of it today. It takes a couple of days to make and it best eaten the day after. I used the slow cooker this time.
Portuguese ham and bean soup
Wash and soak 1 lb red kidney beans overnight in water. If you are using canned beans skip this step.
In slow cooker (6qt) add to pot the same time beans are being soaked.
2-3 smoked ham hocks or shanks. Leftover ham bone can also be used
1 lb smoked boneless ham, diced
1-2 Portuguese linguica, sliced or diced, pan fried till browned and added to the pot
(Anduille, chorizo, Kielbasa, or other spicy sausage can be used if you cannot find Portuguese sausage, but the flavor will be different. You may have to add tobasco or chilies for more heat)
1 onion chopped
1 potato diced in 1/4 inch chunks
4 stalks celery
2 ham soup bouillon
1 quart chicken stock and water to cover meat.
2 bay leaves
2 packets sazon.
Salt and pepper to taste
Set slow cooker on Auto and cook for 5 hours
Remove and de bone the hocks and shanks. Dice the meat and return to the pot. Optional to dice the skin as well or discard.
Cooked soaked beans until tender about 1 hour. Drain and add to soup. Or add 2 cans drained canned beans. You can add the bean liquid but usually there isn't going to be enough room unless you have a larger pot.
1- 29 oz can crushed tomatoes or Tomato puree
6 oz can tomato paste
4 large carrots cut into 1 inch chunks
2 large potatoes cut into 1 inch chunks
Continue cooking for another 4 hours or until the vegetables are done.
I had to remove some of the stock. The pot was too full.
Adjust the seasoning add more salt, pepper or Tabasco or pepper flakes if needed.
Parboil and drain:
1 medium cabbage, cut into chunks
Add to soup and cook for another 30 minutes.
turn off the cooker.
Add 1 bunch cilantro leaves to the pot and stir it in.
Cool and refrigerate overnight. Skim off the fat in the morning.
I did not have much fat to skim off my soup. Cabbage makes the soup taste sour, but will mellow out if the soup is allowed to
blend the flavors for a day. I was able to add back the stock I removed once the bones were removed.
Cook elbow macaroni and drain.
Add some cooked elbow macaroni to the bowl when the soup is reheated and served. Macaroni can be added to the soup, but only if you are going to eat all of the soup at one time. Otherwise the macaroni will get mushy and absorb the soup.
Serve soup with soda crackers or Portuguese bread ( I like sweetbread, but white buns work too.)
Most of the time unless you have a really big pot, the soup will end up in two pots.