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.
Recipe - Foodland Market City
Portuguese Bean Soup
000
Ingredients
Canola Oil, 2 Tablespoons
Portuguese Sausage, 2 Sausages
Garlic, 2 Cloves
Medium Onion, 1 Onion
Large Carrots, 2 Carrots
Celery Stalks, 2 Stalks
Smoked Ham Hocks, 3 Ham Hocks
Kidney Beans, 2 Cans (15 oz.)
Crushed Tomatoes, 1 Can (16 oz.)
Chinese Chili Sauce, 1 Tablespoon
Tomato Sauce, 1 Can (16 oz.)
Chicken Broth or Water, 2 Quarts
Medium Head of Cabbage, 1/2 Head
Large Potatoes, 2 Potatoes
Elbow Macaroni, 1 Cup
Salt, 1 Teaspoon
Pepper, 1/2 Teaspoon
Directions
Ingredients
- 2 tablespoons canola oil
- 2 portuguese sausage (sliced or cubed 1/2 inch)
- 2 garlic cloves (minced)
- 1 medium onion (chopped)
- 2 large carrts (peeled and diced 1/2 inch)
- 2 celery stalks (diced 1/2 inch)
- 3 smoked ham hocks
- 2 cans kidney beans (15 oz., liquid included)
- 1 can crushed tomatoes (16 oz.)
- 1 tablespoon chinese chili sauce (sambal olek)
- 1 can tomato sauce (16 oz.)
- 2 quarts chicken broth or water
- 1/2 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 salt
- 1/2 teaspoon pepper
Directions
- Heat oil in the pot and add the sausage.
- Once lightly browned, add the onions, carrots, garlic, and celery to the pot.
- Add the ham hocks, kidney beans, crushed tomatoes, tomato sauce, chili sauce and chicken stock to the pot.
- Bring to a simmer and cook for 1 hour.
- Remove the ham hocks from the pot and let cool. Add the cabbage and potatoes and let it simmer for 10 minutes.
- Remove the meat from the ham hocks. Dice the meat and add it back to the soup.
- Adjust consistency and seasoning with additional chicken stock, salt, pepper, and chili sauce.
- Add cooked macaroni as desired.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Wesson Canola Oil, 40 Ounce
Member Price
$7.99 was $9.69$0.20/oz
Fresh Made Portuguese Sausage, 1 Pound
Member Price
$6.99 avg/ea was $8.99 avg/ea$6.99/lb
Garlic Bulbs, 3 Pack, 1 Each
$3.39
Yellow Onion, Large , 0.6 Pound
Member Price
$1.43 avg/ea was $2.09 avg/ea$2.39/lb
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Celery, 2 Pound
Member Price
$5.98 avg/ea was $7.98 avg/ea$2.99/lb
Fresh Boneless Pork Butt, 3 Pound
Member Price
$14.97 avg/ea was $17.97 avg/ea$4.99/lb
Van Camp's Dark Red Kidney Beans, 15 Ounce
Member Price
$2.19 was $2.49$0.15/oz
Miur Glen Organic Diced Tomatoes, 14.5 Ounce
$4.29$0.30/oz
Huy Fong Chili Garlic Sauce, 8 Ounce
Member Price
$3.59 was $4.29$0.45/oz
Hunt's 100% Natural Tomato Sauce, 8 Ounce
Member Price
$1.50 was $1.69$0.19/oz
Not Available
Green Head Cabbage, Local, 2 Pound
Member Price
$2.98 avg/ea was $4.98 avg/ea$1.49/lb
Russet Potato, 0.5 Pound
Member Price
$1.20 avg/ea was $1.80 avg/ea$2.39/lb
Barilla Elbows Pasta, 16 Ounce
Member Price
$2.75 was $3.49$0.17/oz
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/oz
Simply Organic Black Pepper, 2.31 Ounce
$8.99$3.89/oz
Directions
Ingredients
- 2 tablespoons canola oil
- 2 portuguese sausage (sliced or cubed 1/2 inch)
- 2 garlic cloves (minced)
- 1 medium onion (chopped)
- 2 large carrts (peeled and diced 1/2 inch)
- 2 celery stalks (diced 1/2 inch)
- 3 smoked ham hocks
- 2 cans kidney beans (15 oz., liquid included)
- 1 can crushed tomatoes (16 oz.)
- 1 tablespoon chinese chili sauce (sambal olek)
- 1 can tomato sauce (16 oz.)
- 2 quarts chicken broth or water
- 1/2 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 salt
- 1/2 teaspoon pepper
Directions
- Heat oil in the pot and add the sausage.
- Once lightly browned, add the onions, carrots, garlic, and celery to the pot.
- Add the ham hocks, kidney beans, crushed tomatoes, tomato sauce, chili sauce and chicken stock to the pot.
- Bring to a simmer and cook for 1 hour.
- Remove the ham hocks from the pot and let cool. Add the cabbage and potatoes and let it simmer for 10 minutes.
- Remove the meat from the ham hocks. Dice the meat and add it back to the soup.
- Adjust consistency and seasoning with additional chicken stock, salt, pepper, and chili sauce.
- Add cooked macaroni as desired.