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Portuguese Bean Soup

Discover this hearty Hawaiian Portuguese soup recipe with step-by-step instructions. Try it
Course Main Course
Cuisine Hawaiian, Portuguese
Keyword comfort food, ham, pork, sausage, soup, veggies
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Tani Nakamitsu

Ingredients

  • 2 smoked ham shanks (or ham hocks)
  • 2 cups cubed ham
  • 2 quarts chicken broth or water
  • 2 Portuguese sausage
  • 2 garlic cloves
  • 1 medium onion
  • 2 large carrots
  • 2 celery stalks
  • 2 large potatoes
  • 1/2 medium head of cabbage
  • 2 cans 15 oz kidney beans
  • 2 bay leaves
  • 1 can 16 oz crushed tomatoes
  • 1 can 16 oz tomato sauce
  • 1 cup elbow macaroni
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • In a large pot, add the ham shank or hock and broth. Bring to a boil, then reduce heat to a simmer. Cover and let it simmer for 1–1.5 hours until the meat is tender and the broth is flavorful. Skim off any foam.
  • Slice and add the sausage and cubed ham to the pot. Let it cook for 10–15 minutes to release flavor.
  • Toss in the pot: garlic, onions, carrots, celery, potatoes, cabbage, crushed tomatoes and sauce, kidney beans, and bay leaves. Simmer for 30–40 minutes until everything is tender.
  • Remove the ham shank or hock, shred or dice the meat, discard the bone, and return meat to the pot.
  • Add elbow macaroni in the last 10–12 minutes of cooking. Season to taste with salt and pepper.
  • Serve hot over rice and enjoy!