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How to Make Hawaiian Portuguese Bean Soup

How to Make Hawaiian Portuguese Bean Soup

How to Make Hawaiian Portuguese Bean Soup | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Flavorful and filling Hawaiian Portuguese Bean Soup! A local tradition that will have you coming back for more!

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Yields8 Servings
Prep Time15 minsCook Time2 hrs 30 minsTotal Time2 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)

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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Ingredients

 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)

Directions

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!)

How to Make Hawaiian Portuguese Bean Soup

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