Portuguese Bean Soup
User Reviews
4.9
32 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
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Total Time
5 hrs 30 mins
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Servings
10 servings
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Calories
423 kcal
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Course
Appetizer
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Cuisine
Portuguese
Portuguese Bean Soup
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Perfect for a leisurely afternoon cook, this is one of those soups where you throw everything in the pot and simmer until pau (finished). Usually, the strong seasoning of homemade sausage is enough to flavor the broth, but if you’re using a milder store-bought variety like I often do, you can supplement the warm flavor with a little pumpkin pie spice.
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Ingredients
- 2 pounds (2 to 3 hocks) smoked ham hock
- 1 tablespoon vegetable oil mild
- 3/4 pound Portuguese chouriço sliced or crumbled
- 1 large (10 oz) sweet onion diced
- 1 large (3 1/2 oz) carrot sliced
- 3 talks (4 oz) celery diced
- 3 cloves garlic peeled and crushed
- 1 large (13 oz) baking potato peeled and cut into 1-inch (25-mm) cubes
- One (15-ounce) can tomato sauce
- One (14.5-ounce) can diced tomatoes
- One (15.5-ounce) Kidney Beans undrained
- 3/4 cup elbow macaroni
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt plus more if needed, Diamond Crystal or 3/4 teaspoon Morton
- 1 teaspoon black pepper plus more if needed, freshly ground
- 1 teaspoon pumpkin pie spice store-bought or homemade
- 1/2 medium head green cabbage cored and chopped, or 1 bunch kale, trimmed and chopped
- Tabasco sauce for serving, or piri-piri sauce
- Portuguese sweet rolls for serving
Instructions
- In a large pot or Dutch oven, combine ham hocks and 3 quarts of water to cover the hocks. Bring to a boil, then reduce the heat and simmer gently, partially covered, until hocks start to fall apart when poked with a spoon, 2 to 3 hours.
- Remove hocks from the pot and pour the broth into a separate container (the broth should have now reduced to about 2 quarts; add water if necessary to get to this amount). Once hocks have cooled enough to handle, pick all the meat from the bones and reserve.
- Wipe out the pot you used to simmer the ham hocks. Add the oil and heat over medium-high heat until shimmering hot. Add sausage and brown on all sides, about 5 minutes.
- Reduce heat to medium-low and stir in the onion, carrot, celery, and garlic. Continue cooking, stirring occasionally, until the onion is soft and translucent, 10 to 12 minutes.
- Add 2 quarts of the reserved broth, the potato, tomato sauce, diced tomatoes, kidney beans (with liquid), macaroni, sugar, salt, pepper, and pumpkin pie spice and stir. Increase heat and bring to a boil, then reduce the heat and cook at a gentle simmer, covered, for 1 hour. Stir in reserved meat from the ham hocks after 30 minutes.
- Stir in cabbage and cook until crisp-tender, about 5 minutes. Remove from heat and let sit, covered, at room temperature for 2 to 3 hours before serving. Even better, let soup chill in the fridge overnight.
- Reheat until warmed through, and adjust with more salt and pepper as needed. Serve with Tabasco and Portuguese sweet rolls, if desired.
Nutrition Information
Show Details
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
12g
(4%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
970mg
(40%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 970mg | 40% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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