Portuguese Bean Soup

January 11, 2019 / By Foodland
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Portuguese Bean Soup

Packed with smoked ham hocks, portuguese sausage, veggies and pasta, there's nothing more cozy than a bowl of Portuguese Bean Soup! Chef Keoni shares a few tips on how to make this Hawaii favorite. 
Course Dinner, Main Course, Soup
Servings 6 Servings

Ingredients  

  • 3 smoked ham hocks
  • 2 quart chicken broth or water
  • 2 Portuguese sausage, sliced or cubed 1/2 inch
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 can (15 ounce) kidney beans, liquid included
  • 2 large carrots, peeled diced 1/2 inch
  • 2 celery stalks, diced 1/2 inch
  • 1 can (16 ounce) crushed tomatoes
  • 1 can (16 ounce) tomato sauce
  • 1 cup elbow macaroni, uncooked
  • 1 teaspoon Salt
  • 1 tablespoon Chinese chili sauce (Sambal Olek)
  • 0.5 teaspoon pepper
  • 0.5 medium head of cabbage, core removed, cubed 1 inch
  • 2 large potatoes, peeled cubed 3/4 inch

Instructions 

  1. Heat oil in the pot and add the sausage.
  2. Once lightly browned, add the onions, carrots, garlic, and celery to the pot.
  3. Add the ham hocks, kidney beans, crushed tomatoes, tomato sauce, chili sauce and chicken stock to the pot.
  4. Bring to a simmer and cook for 1 hour.
  5. Remove the ham hocks from the pot and let cool. Add the cabbage and potatoes and let it simmer for 10 minutes.
  6. Remove the meat from the ham hocks. Dice the meat and add it back to the soup.
  7. Adjust consistency and seasoning with additional chicken stock, salt, pepper, and chili sauce.
  8. Add cooked macaroni as desired.
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