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Portuguese Bean Soup – A Hearty Island Comfort Classic

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A hearty Hawaiian classic made with smoked Portuguese sausage, kidney beans, vegetables, and elbow macaroni in a rich tomato broth.

Ingredients

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  • 1 lb Portuguese sausage (linguiça), sliced

  • 1 smoked ham hock (or 1½ cups diced ham)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 ribs celery, diced

  • 2 medium carrots, diced

  • 2 medium potatoes, diced

  • 1 cup chopped green cabbage

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) tomato sauce or crushed tomatoes

  • ½ tsp dried oregano

  • 1 bay leaf

  • Salt and pepper to taste

  • ¾ cup elbow macaroni

  • 8 cups water or low-sodium chicken broth

Instructions

  1. In a large pot, brown sausage over medium heat. Remove and set aside.

  2. Sauté onion, garlic, and celery in sausage drippings until translucent.

  3. Add ham hock and water (or broth). Bring to a boil, reduce heat, and simmer 45 minutes.

  4. Stir in carrots, potatoes, tomato sauce, oregano, bay leaf, and sausage. Simmer 20 minutes.

  5. Add beans and cabbage; cook 15 minutes more.

  6. Stir in macaroni; cook until pasta is tender, about 10 minutes.

  7. Remove ham hock, shred meat, and return to pot. Season to taste.

  8. Let soup rest 10 minutes before serving.

Find it online: https://annirecipes.com/portuguese-bean-soup-a-hearty-island-comfort-classic/