Portuguese Bean Soup

Fooled ya! Portuguese Bean Soup isn’t Portuguese at all! Instead, it’s a hearty and comforting soup that originated in Hawaii.

With a hodgepodge of ingredients like smoked ham hocks, macaroni, kidney beans, an assortment of veggies, and Portuguese sausage (hence the name), this is one flavor packed bowl you don’t want to miss!

Hawaiian food is unique fusion of cuisines, combining traditional fare like Kalua Pig with immigrant inspired local dishes such as Loco Moco, Mac Salad and Shoyu Chicken.

Today’s soup recipe is a popular home-style comfort food in Hawaii, and once you try it, we bet you’ll be coming back to it.

Why this Recipe Works

Portuguese bean soup is a truly delightful dish, with plenty to love. Here are some of the highlights:

• Flavor Depth: The smoked ham hocks add a profound smokiness and richness that serve as the backbone of the soup. Along with the other varied ingredients, it creates an unforgettably delicious soup.
• Texture Contrast: You’ve got tender meat from ham hocks, succulent slices of Portuguese sausage, tender macaroni, hearty beans and a variety of vegetables. Each spoonful is a delightful contrast in textures.
• Balanced Nutrition: With protein from meat, fiber from kidney beans, and a medley of vegetables, this soup is as nutritious as it is delicious.
• Versatility: It’s perfect for both weeknight dinners and grand family gatherings. Plus, it tastes even better the next day, making it ideal for meal prep.

Ingredient Notes

For exact measurements, see the recipe card at the end of the post. Here is what you’ll need:

• Portuguese Sausage: Also known as linguiça, it adds a spicy, smoky flair to the soup. It can generally be found in the refrigerated section of supermarkets near the other sausages. Chouriço (not to be confused with chorizo), is another variety of Portuguese sausage which can also be used.
• Smoked Ham Hocks: This is where the magic starts. The smokiness and richness infuse into the broth, creating a flavor foundation that’s beyond amazing.
• Olive Oil: For sautéing. Can be substituted with any neutral flavored oil.
• Onion, Carrots, Celery, and Garlic: The classic aromatic base. Finely chop the garlic and cut the vegetables into similar sized pieces.
• Tomato Sauce & Diced Tomatoes: These add tanginess and depth. If you have good quality fresh tomatoes, feel free to use them.
• Potatoes: Preferably use a waxy variety such as yellow or red potatoes, as they will hold their shape better.
• Kidney Beans: The traditional variety. Cannellini would also go great here.
• Cabbage: Adds a sweet crunchiness that contrasts beautifully with the meat and beans.
• Elbow Macaroni: These tiny pasta pieces make the soup even more hearty. Other options are orzo or ditalini.
• Watercress: The finishing touch! Its peppery undertones offer a beautiful contrast. Can be substituted with arugula, spinach or omitted.

Step by Step Instructions

1. Create the broth: Place ham hocks and three quarts of water in a large soup pot or dutch oven. Bring to a boil, then reduce heat and simmer, covered, for about 2 hours.

Remove ham hocks to a plate. Once cooled remove meat, and discard the bones. Save the remaining broth aside.

2. Brown the sausage: In another large pot, heat 1 tablespoon olive oil over medium high heat. Add in sliced sausage and brown on both sides. Remove to a plate.

3. Sauté veggies and aromatics: Reduce heat to medium. Add remaining tablespoon of olive oil. Add in onion, celery, carrots and garlic and sauté until they begin to soften, about 5-10 minutes.

4. Build the soup: Add in reserved broth, browned sausage, meat from ham hocks, tomato sauce and diced tomatoes. Bring to a simmer over high heat, then reduce heat to medium low. Cover and cook for 30 minutes.

5. Add remaining ingredients: The rest of the ingredients have different cooking times, and thus go in at different times, as follows:

• Add potatoes, cook for 20 minutes.
• Then add kidney beans and cabbage. Cook for 20 minutes.
• Then add macaroni. Cook until it is cooked, about 10-15 minutes.
• Finally, remove from heat and stir in watercress.

6. Finish and serve: Taste and adjust for salt. You can serve immediately, but we like to let it sit for 30 minutes or so to allow the flavors to further meld together and develop.

Leftovers and Storage

Portuguese bean soup refrigerates very well for 4-5 days in an airtight container.

To freeze, allow the soup to cool completely, then transfer to an airtight container. Freeze for up to 3 months, then thaw overnight in the fridge before using.

Reheat on stovetop over medium heat. Note that the macaroni will absorb some of the broth, so you may need to add some water when reheating.

Recipe Tips

• Don’t rush the broth: It takes time for the flavors from the ham hocks to fully infuse into the broth. Set it to simmer, then wait patiently while the magic happens.
• Cook in stages: While it may be tempting to just dump everything in the pot all at once, following the suggested timeline will ensure optimal textures.
• Deglaze the pot: After browning the sausage, use a little broth to deglaze the pot, capturing every bit of flavor stuck to the bottom.
• Serving suggestion: Serve with a side of crusty bread to soak up that delicious broth. Your taste buds will thank you.

The next time you crave some cozy comfort food, give this Portuguese Bean Soup a recipe a try. I bet you’ll love it just as much as the Hawaiians do.

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Portuguese Bean Soup, on our Gypsy Plate… enjoy!

Try these other great soups!
Italian Sausage Soup
Caldo de Pollo
Hungarian Goulash
Sopa de Fideo
Tuscan Bean Soup
Sancocho
Fasolada