Hawaii’s Favorite Portuguese Bean Soup

Portuguese Bean Soup is a top pick for me and my family. I prefer it nice and thick, almost like a stew served in a bowl. Pair this dish with a side of rice, and Hawaiian potato macaroni salad I’ve previously posted my recipe for this (CLICK HER FOR RECIPE), for my Hawaiian potato macaroni salad. I like to reserve some broth to cook the noodles in. This way, the pasta absorbs the delicious soup flavors without turning mushy when reheated.

Portuguese Bean Soup is a beloved traditional dish that showcases the flavors of Hawai’i. To prepare this hearty soup, start by simmering smoked ham hocks in water for a couple of hours.

Once tender, remove the meat and skin, and return them to the pot along with Portuguese sausage, red kidney beans, potatoes, onions, carrots, cabbage, and macaroni noodles. Let all the ingredients mingle together, creating a delicious and satisfying soup that will warm your soul.

Diced tomatoes and tomato sauce combine to give the soup a bright crimson color. All you need to do is season it with salt and pepper. The addition of smoked ham hocks enhances the soup’s smokey flavor and adds a delightful depth.

This soup is incredibly simple to prepare and ideal for curling up with. Make a big pot of this over the weekend, and you’ll have a satisfying dinner for the whole week.

Portuguese bean soup is a classic homemade dish that everyone loves to prepare. For instance, I whipped up a huge batch last Sunday, and now we can enjoy a comforting bowl of this soup for breakfast, snack, or lunch throughout the week. Although it’s a beloved dish, you won’t come across Portuguese bean soup on the menus of most restaurants.

Ingredients

• 1.5 pounds of smoked ham hocks (approximately 4 pieces)
• 1 diced large onion
• 2 large carrots, diced
• 2 large potatoes, diced
• 2 cans of kidney beans (15 ounces each)
• 1 can of diced tomatoes (15 ounces)
• 1 can of tomato sauce (15 ounces)
• 1 Portuguese sausage stick (10 ounces)
• 1 small head of cabbage chopped
• 1 cup of uncooked macaroni noodles

Let’s Cook

To begin, put the ham hocks and 2.5 quarts of water in a large pot to make the ham hock stock. After bringing the water to a boil, turn down the heat. Put a lid on the saucepan and cook it on low for one and a half hours.

Take the ham hocks out and place them on a cutting board to cool down. After they have cooled, separate the meat and skin from the bone. Chop the meat and skin into small bits and keep them aside.

Eliminate the fat film that has formed on the ham hock broth’s surface. When it reaches a boil once again, add the diced tomatoes and canned tomato sauce.

Bring the soup back to a boil and stir in the chopped ham hocks. Add the diced potatoes, carrots, and onions after that.

After bringing the soup back to a boil, toss in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles. Let the soup simmer for another half-hour on medium-low heat. Sprinkle in some salt and pepper to your liking. Enjoy!

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better.