Portuguese Bean Soup - cooking recipe

Ingredients

1 1/2 lb. ham hock
2 qt. water
1 medium onion, chopped
1 tsp. salt
1 c. celery, chopped
2 sprigs parsley
1 (8 oz.) can tomato sauce or 1 (16 oz.) can solid pack tomatoes
2 sprigs green onion
1 lb. Portuguese sausage, sliced
3 c. kidney or pink beans, cooked
1 c. carrots, cut in 1/2-inch cubes
6 c. cabbage, chopped
2 potatoes, cut in 1/2-inch cubes
1 bunch watercress, chopped

Preparation

Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.