Portuguese Bean Soup
User Reviews
4.9
Portuguese Bean Soup
Description
Portuguese Bean Soup combines ham hocks and diced Portuguese sausage with kidney beans, potatoes, carrots, cabbage, and macaroni cooked in a tomato-based broth. The initial step involves simmering ham hocks to create a flavorful stock, which forms the foundation of the soup. Once the meat is tender, it is removed, chopped, and returned to the pot alongside a combination of vegetables and canned tomatoes. The macaroni added toward the end yields a thick, hearty texture as everything simmers together.
The flavor is hearty and balanced with the smoky notes from the ham and sausage, the earthiness of beans, and the acidity from tomatoes. The mixture of vegetables adds variety in texture and nutrition, while the macaroni provides body to the dish. Cooking time is essential to develop tenderness in the meats and soften the starches without overcooking pasta.
This soup works well as a warming lunch or dinner, often served on its own due to its filling qualities. It can be accompanied by crusty bread to mop up the broth. Adjust the seasoning carefully, as the ham and sausage impart saltiness.
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 potato cubed
- 3 carrot diced
- 1 yellow onion chopped
- 1 cup celery chopped
- 1 cabbage medium-sized, chopped or cubed, head
- 16 oz crushed tomatoes canned
- 16 oz tomato sauce canned
- 1 cup macaroni uncooked
- 3 cloves garlic minced
- 1 tbsp sugar
- salt to taste
- black 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.
Serve hot and enjoy!
Notes
User Reviews
Overall Rating
4.9
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