Portuguese Bean Soup - cooking recipe

Ingredients

2 ham hocks
1 (12 oz.) Portuguese sausage (linguica), diced
3 medium potatoes, diced
2 medium onions, diced
3 celery stalks, including leaves, chopped
2 medium carrots (4 oz.), diced
1 medium green bell pepper, seeded, deveined and chopped
1 medium bunch parsley leaves, chopped
2 (15 oz.) cans kidney beans, rinsed and drained
1 (15 oz.) can tomato sauce
1 tsp. salt
1 tsp. ground pepper
1 tsp. hot pepper sauce or to taste
1 bay leaf

Preparation

Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes.
Add remaining ingredients with enough water to cover.
Bring to a boil, skimming foam from surface.
Reduce heat to medium-low and simmer about 2 hours.
Remove ham hocks from soup; discard bones and cut
meat into bite-size pieces.
Blend into soup.
Ladle into bowls and serve hot.
Makes 8 servings.