“This is the perfect cold-weather soup- hearty and spicy! Serve with some crusty bread and a glass of Merlot- comfort food at its best! Originally from a July 1982 issue of Bon Apetit.If linguica is unavailable, substitute hot Italian, chorizo or other spicy sausage.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ham hocks and sausage in heavy,large saucepan over medium-high heat and saute 4 minutes.
  2. Add remaining ingredients with enough water to cover.
  3. Bring to a boil, skimming foam from surface.
  4. Reduce heat to medium-low and simmer for about 2 hours.
  5. Remove ham hocks from soup;discard bones and cut meat into bite-sized pieces, blend into soup.
  6. Ladle into bowls and serve hot.

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