Portuguese Bean Soup

January 11, 2019 / By Foodland

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


  • 2 tablespoons vegetable oil
  • 5 ounce piecess Portuguese Sausage(sliced or cubed 1/2 inch)
  • 2 clovess garlic(minced)
  • 1 medium onion(chopped)
  • 2 large carrots(peeled and diced 1/2 inch)
  • 2 stalkss celery(diced 1/2 inch)
  • 3 piecess smoked ham hocks
  • 2 15-ounce canss kidney beans(liquid included)
  • 1 16-ounce can crushed tomatoes
  • 1 tablespoon Chinese chili sauce(sambal olek)
  • 1 16-ounce can Tomato Sauce
  • 2 quarts chicken broth or water
  • 0.5 medium head of cabbage(core removed, cubed 1 inch)
  • 2 large potatoes(peeled, cubed 3/4 inch)
  • 1 cup elbow macaroni(cooked al dente)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper


  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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