Portuguese-Style Bean Soup

1          (1 to 1 1/2 lb.) ham hock
2          onions; sliced, divided
1          stalk celery, coarsely cut
1          bay leaf
3          cups drained red kidney beans, cooked* or canned (two 16-oz. cans)
6          ounces pepperoni, sliced 1/4-inch thick
2          potatoes, diced
1          carrot, diced
1          turnip, diced
1          small cabbage, sliced
1          can (8-oz.) tomato sauce
2          teaspoons salt

Simmer ham hock, 1 onion, celery and bay leaf in 1-1/2 quarts of water for 1 hour. Strain; reserve stock and ham. Bone ham; cut into 1/2-inch cubes. Add remaining ingredients to stock; simmer 1-1/2 hours or until all vegetables are cooked.  Makes about 12 cups or 8 to 10 servings.

Chef’s tip: Leftover soup can be frozen for future use.

Nutritional Information per Serving:

Calories-247, (From Fat-33%), Protein-15g, Carbohydrate-27g, Fat-9g, Sodium-1194 mg, Potassium-838 mg, Dietary Fiber-10g, Calcium-75 mg,Iron-3mg, Vitamin A-2347 iu, Vitamin C-53 mg, Cholesterol-25 mg

*For best results, soak and cook dry beans by preferred method.