Recipe My Portuguese Bean Soup

[kaneohegirlinaz]

This dish is a Hawaii standard. You'll find this hearty Soup served everywhere. There are as many different recipes as there are cooks making it.
This is my version of Portuguese Bean Soup, but this time I tried a twist ... I started with the Ham Hock Broth made in a 6 quart Instant Pot. That made this so much easier, but I did include the stove top method for cooking the Ham Hocks.

My Portuguese Bean Soup

10 generous Servings

Ingredients:

For the Ham Broth:

• 1 ½ - 2 lbs. Smoked Ham Hocks

• 2 Bay Leaves

• 4 Garlic Cloves, smashed

• 1 Tbsp. Whole Black Pepper Corns

• +/- 2 C. Leftover ends of Onion, Celery, Carrots and Parsley Stems

For the Soup:

• 1 Tbsp. Vegetable Oil

• 1 Mild (or Hot if you like) Portuguese Sausage aka Linguiça (11-12 oz.), bite sized dice

• 1 C. each Onion, Carrot and Celery, bite sized dice

• 2 ½ Qts. Ham Broth

• 1 Tbsp. Tomato Paste

• 2 C. Potatoes, bite sized dice

• 1 15oz. can Petite Diced Tomatoes, undrained

• 1 15 oz. can Kidney Beans, undrained

• the reserved Ham Hock Meat, chopped

• ½ head of Green Cabbage, diced 1 inch pieces

• 1 C. Elbow Macaroni, cooked to your desired doneness and set aside

Method:

For the Ham Hock Broth:

• In the Instant Pot, combine all of the ingredients for the Ham Broth

• Fill with enough water to come up to the "max" line

• Cook on high heat for 45 minutes

• Do a "Natural Release" for 20 minutes

• Remove the Hock and set aside to cool

• Strain the broth and set aside

• Once the Hocks are cooled, pick off and chop the meat, set aside

Alternate Method for the Ham Hock Broth:

• In a large pot on the stovetop, add all of the ingredients for the Ham Hock Broth

• Fill with at least 3 quarts of Water

• Bring to a boil; reduce the heat and simmer, partially covered, for 3-4 hours or until the meat is tender

• Remove the Hock and set aside to cool

• Strain the broth and set aside

• Once the Hocks are cooled, pick off and chop the meat, set aside

For the Soup:

• In a large Dutch Oven, on the stovetop, heat the Vegetable Oil over medium heat and brown the Sausage, lightly

• Add the Onions and sweat them in the rendered Sausage fat

• Add the Carrots and sauté them briefly

• Add the Celery and sauté briefly

• Sauté the Tomato Paste briefly

• Add some of the Broth to deglaze the pot, then pour in the rest

• Add the Potatoes, Tomatoes, Beans and reserved Ham Hock Meat

• Cover and reduce to a simmer, cooking the Soup for 25-30 minutes, skimming away any "foam"

• Once the Potatoes are tender, add in the Cabbage and simmer to crisp-tender

• Check for seasoning

To Serve:

• Add the cooked Elbow Macaroni to each bowl and pour over the hot Soup

Cook's Note: A must in Hawaii, is to serve this Soup with Diamond Bakery Soda Crackers!!!

Remember, a recipe is simply someone else's idea, take it and make it your own.

 

[Morning Glory]

It looks delicious and feeds a crowd!

 

[kaneohegirlinaz]

I portioned the pot out for the deep freeze and I'll share some with my Mother, maybe
We did pretty good damage to if last night for dinner, ONO (that's Hawaiian for delicious) !!!
DH has already instructed me that I am NOT to share any of this batch of Soup,
"You haven't made this in a long time, how come?"
Well, now that I have an electric pressure cooker, I just might do so now.
I love a good entrée Soup.

 

[Timenspace]

A wonderful combination indeed! I love the fact you used smoked ham hocks. And the veg combination is lovely, pasta gives it (and the crackers) the carbohydrates, and it is just a lovely spoon dish. I am happy you shared what is in your culture a standard. Thank you.