Hawaiian Portagee Bean Soup Recipes

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PORTUGUESE BEAN SOUP



Portuguese Bean Soup image

Provided by Kathy Chan

Time 2h15m

Number Of Ingredients 10

1.5 pounds smoked ham hocks (about 4 pieces)
1 large onion, diced
2 large carrots, diced
2 large potatoes, diced
2 15-ounce cans kidney beans
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 10-ounce Portuguese sausage stick
1 small head of cabbage (napa or green), chopped
1 cup macaroni pasta, uncooked

Steps:

  • First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.
  • Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.
  • Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.
  • Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes.
  • Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.
  • Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!

HAWAIIAN "PORTAGEE" BEAN SOUP



Hawaiian

This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots. From Soup Of The Evening...Beautiful Soup.

Provided by Vicki Butts (lazyme)

Categories     Other Soups

Time 3h

Number Of Ingredients 13

12 oz portuguese sausage, 1/4-inch slices (or use another garlicky sausage)
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
4 c chicken stock
1/2 lb tomatoes, peeled and diced
1 Tbsp tomato paste
2 ham shanks (smoked pork hocks)
3 potatoes, peeled and cubed
1-2 bay leaf
1 tsp paprika, or to taste
chili oil or cayenne, to taste
salt and freshly ground black pepper, to taste
2 15-ounce can(s) dark red kidney beans

Steps:

  • 1. In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
  • 2. Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
  • 3. Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
  • 4. Mince the meat and return to the pot with the beans, juice and all.
  • 5. Let simmer for a few minutes, then ladle up into bowls and dig in.
  • 6. ai a ma'ona. Da best!

EASY PORTUGUESE-STYLE BEAN SOUP



Easy Portuguese-Style Bean Soup image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories     Lunch

Time 7h30m

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

  • Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.

PUNAHOU PORTUGUESE BEAN SOUP



Punahou Portuguese Bean Soup image

This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.

Provided by MasakoHI

Categories     < 4 Hours

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 14

1 -2 lb ham hocks or 1 -2 lb ham bone
2 (15 ounce) cans kidney beans, drained and rinsed
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce
1 lb linguica sausage, cubed
1 cup elbow macaroni, uncooked
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium head of cabbage, cubed

Steps:

  • Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
  • Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
  • Simmer for 1 - 2 hours, stirring frequently.
  • If too thick, add a little water.
  • Add the cabbage, cook another hour until tender.
  • Add more salt and pepper if needed.

Nutrition Facts : Calories 233.1, Fat 1.1, SaturatedFat 0.2, Sodium 857.8, Carbohydrate 49, Fiber 9.8, Sugar 11.9, Protein 9.9

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