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My Mother Sabotaged My Soup

Now dear readers, I bet you’re thinking “how did your mother, who lives 75 miles away, ruin your soup?” Well for the 4 of you that read this goofy thing, let me tell you. It all started when I was at the grocery store and I forgot my shopping list, so I called home for ground support. I asked my mother to give me the ingredient list for Deb’s from Kahakai Kitchen Portuguese Soup. All was well and dandy until I got back up to Sacramento and realized my mother left off one ingredient…cabbage. My mother does not like cabbage. I like cabbage. She deliberately left off “1 medium head of cabbage”. Sabotage. But I pushed forth and made the soup anyway.

The soup itself was yummy, but I think I missed part of the directions or something. You make the stock with the ham hocks, got that. Then you throw in all the other ingredients. I feel like I shouldn’t cook canned beans for an hour. And they definitely went mushy. It was a complaint from everyone. Oh well. Live and learn, no? I also put in WAY too much pasta. It totally sucked up all the wonderful juices. Oh well. Live and learn. However, I totally blame my mother for how the soup turned out. Really, sabotaging your favorite youngest daughter’s soup? How could you? Why would you? I make you Oatmeal Raisin Cookies.

This isn’t to say that the soup..stew (stewp?) isn’t good. It is good the way it is but it isn’t soup. And I want soup right now. Doh.

This soup, once I actually make it without any snafus, it will be MAAAARVOLOUS. But I It definitely smelled wonderful while cooking and just happily sitting on the stove while the pasta gobbled up the juice. Harumph. Silly pasta.

Mine doesn’t look NEARLY as appetizing as Deb’s does. Please click the link for a MUCH better looking soup. Mine looks positively inedible. Yikes.
Anywho, click the link above for a yummy picture and a recipe or simply follow the rabbit hole and get the recipe, with what I’m going to do next time.

Punahou Portuguese Bean Soup
By Request: The Search for Hawaii’s Greatest Recipes, Betty Shimabukuro
(Makes 10 Large Servings)
From Deb at Kahakai Kitchen

1 lb ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16-ounce can crushed tomatoes
1 16-ounce can tomato sauce
1 lb Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp granulated garlic
1 Tbsp sugar
salt and pepper to taste
1 medium head of cabbage, cubed
Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. At this point, you can put the stock in a container and put in the fridge to cool so you can scoop some of the fat that hardens on the top off.

Bring ham stock to a boil and add the cut meat, potatoes, and carrots. Cook until potatoes and carrots are almost tender.
Add pasta, cabbage (unless your mother sabotages your soup too. Harrumph.), and celery and cook until pasta is ready.

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