HAWAIIAN PORTUGUESE BEAN SOUP

HAWAIIAN PORTUGUESE BEAN SOUP

YIELDS: 8 Servings PREP TIME: 15 mins COOK TIME: 2 hrs 30 mins TOTAL TIME: 2 hrs 45 mins

5 smoked ham hocks or pig's feet
4 celery stalks, minced
1 yellow onion, minced
4 Portuguese sausages, diced
5 carrots, peeled and diced
2 bay leaves
8 oz tomato sauce
6 oz tomato paste
2 celery stalks, diced
2 cans dark red kidney beans
2 small russet potatoes, diced
½ head green cabbage, roughly chopped
Salt, to taste
Cooked spaghetti noodles (optional)
Tools 
Large pot 
Cutting board 
Knife

  1. Place the ham hocks and/or pig's feet in a large pot and cover with about 10-12 cups of cold water.
  2. Add the minced celery and yellow onion to the pot.
  3. Place the pot over medium-high heat, bring to a boil, then lower heat and simmer for about 2 hours.
  4. After 2 hours, remove the ham hocks/pig's feet from the broth and rinse under cold water to cool. Pick whatever meat you can from them (there will be very little) and add to the broth.
  5. Stir in the diced ham, diced sausage, diced carrots and celery, bay leaves, tomato sauce, tomato paste, kidney beans, and potatoes.
  6. Season to taste with salt and simmer for about 30 minutes, until the potatoes are tender.
  7. Add the cabbage to the pot a few minutes before serving.
  8. Serve over cooked spaghetti noodles, if desired. (This is the authentic way!)

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