Portuguese Soup

1 Tbs olive oil
1 cup of leftover cooked ham or 4 slices microwave-style bacon
1 Portuguese sausage (10 oz)
1 round onion
2 stalks celery
1 large potato
1 cup baby carrots
1 can stewed tomatoes (15 oz)
1 can chicken broth (15 oz)
1 can beef broth (15 oz)
1/2 cup dried lentil beans or 1 can kidney beans (15 oz)
Optional:
1 cup cabbage, shredded
1 cup cooked pasta
Fresh watercress sprigs for garnish

1. Rinse lentil beans and let soak in a bowl of water for at least 15 minutes. Discard any broken pieces and stones. Discard the water. If using canned kidney beans, discard the liquid in the can.
2. Chop all meats and vegetables into small pieces, about 1 inch.
3. Add oil, meats and vegetables into a stock pot. Saute until vegetables and meats are lightly cooked.
4. Add broths and stewed tomatoes. Add water if the liquid doesn't cover the veggies and meat. If using shredded cabbage, add at this time.
5. Add the beans and stir to incorporate.
6. Cover and simmer for one hour. Stir occasionally and lower heat if the soup is boiling too hard.

If using cooked pasta, add to individual servings to prevent the pasta from soaking up all of the liquid. Garnish with fresh watercress. Serves 4-6.