Portuguese Bean Soup II Recipe
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"This is a Hawaii favorite. Hearty and full of flavor."
Original recipe yield: 15 servings.
- Prep Time:
- 30 Minutes
- Cook Time:
- 2 Hours 30 Minutes
- Ready In:
- 3 Hours
- Servings:
- 15
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Portuguese Bean Soup II INGREDIENTS:
- 2 pounds spicy Portuguese sausage, sliced
- 1 pound ham hocks
- 1 onion, sliced
- 2 quarts water
- 2 carrots, diced
- 3 potatoes, diced
- 1 small head cabbage, chopped
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans kidney beans
- 1 (16 ounce) package macaroni
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Portuguese Bean Soup II DIRECTIONS:
- In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
- Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
- Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
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