Punahou Portuguese Bean Soup

By carvalhohm

Ingredients

• 1/2 pound dry kidney beans
• 2 quarts or 8 cups water
• 1 pound smoked ham hocks
• 2 large russet potatoes, cubed
• 3 large carrots, diced
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1 (16-ounce) can whole tomatoes
• 1 (8-ounce) can tomato sauce *
• 1 pound Portuguese sausage, cubed
• Salt and pepper, to taste
• 1 small cabbage, cubed *
• 1 cup macaroni (optional)

Details

Adapted from ilovehawaiianfoodrecipes.com

Preparation

Step 1

Soak and cook beans according to package instructions.

In a large pot add 2 quarts water and ham hocks and bring to a boil and simmer for several hours or until meat is tender.

Add beans, sausage, vegetables, tomatoes and season with salt and pepper. Bring to a boil then simmer for about an hour. Stir soup frequently.

Add cabbage and macaroni and cook until macaroni is tender.

*We wanted a thinner soup so I added an 8-ounce can of tomato sauce and used 2 cups cabbage, omitted macaroni. The broth was delicious.

For a heartier and thicker soup add all of the cabbage and macaroni. Both ways are delicious. If you want it meatier add 2-3 ham shanks and cook along with the ham hocks.