0 from 249 votes
Portuguese Bean Soup
A traditional Portuguese soup that has become a staple food in Hawaii.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 servings
Course:
Soup
Cuisine:
Hawaiian
Ingredients
- 1 ½ lb ham hocks
- 1 lb Portuguese sausage diced
- 2 cans Kidney Beans or 2 ½ -3 cups (about 370-400 g) dry red beans soaked in water overnight and drained
- 2 potatoes cubed
- 3 carrots diced
- 1 yellow onion chopped
- 1 cup celery chopped
- 1 cabbage head medium-sized, chopped or cubed
- 16 oz crushed tomatoes canned
- 16 oz tomato sauce canned
- 1 cup macaroni uncooked
- 3 cloves garlic minced
- 1 tbsp sugar
- salt to taste
- pepper to taste
Instructions
- Prepare the stock by placing the ham hocks in a large soup pot with about 2 quarts of water and bring to a boil. Cover the pot and simmer the meat for about 1 ½ -2 hours until tender.
- Transfer the meat to a large dish or cutting board to cool. Reserve the stock in the pot.
- Once the ham hocks are cool enough to handle, remove the meat off the bones and chop into smaller pieces.
- Return the stock to the fire and bring it back to a boil.
- Introduce the canned crushed tomatoes and tomato sauce and wait for the mixture to bubble. Then add the cooked meat, onion, celery, carrots and potatoes and continue simmering.
- When the potatoes are half cooked, add the sausage, garlic, cabbage, and kidney beans and finally the macaroni.
- Simmer for 15 - 30 minutes until all the vegetables and the macaroni have cooked through. Check the seasoning and add salt and pepper according to your taste.
- Remember to adjust the consistency along the way if you think the soup becomes too thick by adding some water.
Cup of Yum