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hawaiian soup with beans

Hawaii Portuguese Bean Soup

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 35 minutes
Course Main
Cuisine Hawaiian
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon

Ingredients
  

  • 1 pound smoked ham hock
  • 1 pound Portuguese sausage sliced
  • 1 can kidney beans drained, 15 ounces
  • 1 can diced tomatoes 15 ounces
  • 4 cups chicken broth
  • 2 cups water
  • 1 onion chopped
  • 3 carrots sliced
  • 3 potatoes diced
  • 2 cups cabbage shredded
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

Instructions
 

  • In a large pot, cook smoked ham hock and Portuguese sausage over medium heat until browned.
  • Add onion, garlic, carrots, celery, and potatoes to the pot and sauté until vegetables are softened.
  • Stir in cabbage, kidney beans, diced tomatoes, chicken broth, and water.
  • Season with salt, black pepper, and smoked paprika.
  • Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender.
  • Remove the ham hock, shred the meat, and return it to the pot.
  • Let the soup rest for 15 minutes before serving.

Notes

For an enhanced flavor, consider making the soup a day ahead to allow the flavors to meld while it rests in the refrigerator. Adjust the seasoning to taste before serving, and add more broth or water if the soup becomes too thick.
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