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A hearty and comforting soup straight from the heart of Hawaii. This local favorite combines savory Portuguese sausage, tender ham hocks, beans, and vegetables in a rich, flavorful broth. It's a complete meal in a bowl, perfect for any day.
Brown Sausage and Sauté Aromatics
Simmer the Broth with Ham Hock
Shred Ham and Cook Vegetables
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A hearty and comforting soup straight from the heart of Hawaii. This local favorite combines savory Portuguese sausage, tender ham hocks, beans, and vegetables in a rich, flavorful broth. It's a complete meal in a bowl, perfect for any day.
This hawaiian recipe takes 165 minutes to prepare and yields 6 servings. At 676.48 calories per serving with 46.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Beans and Macaroni
Final Seasoning and Serving
Add 1/2 teaspoon of crushed red pepper flakes along with the garlic for a gentle heat, or serve with your favorite hot sauce.
Omit the sausage and ham hock. Use vegetable broth and add 1 teaspoon of smoked paprika and 1/2 teaspoon of liquid smoke for a savory, smoky flavor. Add an extra can of beans (like cannellini or chickpeas) for more protein.
Substitute the elbow macaroni with your favorite gluten-free pasta, adjusting the cooking time as per package directions. Alternatively, omit the pasta and add 1 cup of cooked rice at the end.
With ham hock, sausage, and kidney beans, this soup is packed with protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The combination of beans, cabbage, potatoes, and other vegetables provides a significant amount of dietary fiber, which aids in digestion, helps regulate blood sugar, and supports heart health.
The variety of vegetables contributes essential nutrients like Vitamin A from carrots, Vitamin C from cabbage and potatoes, and potassium, which are vital for overall health and well-being.
A 1.5-cup serving of this Portuguese Bean Soup contains approximately 450-550 calories, depending on the fat content of the sausage and ham hock used. It's a very hearty and calorie-dense meal.
It can be part of a balanced diet. It's high in protein and fiber from the beans and vegetables, which is beneficial for satiety and digestion. However, it is also high in sodium and saturated fat from the processed meats. To make it healthier, use low-sodium broth and look for leaner sausage options.
Yes. Brown the sausage and sauté the aromatics on the stovetop first, then transfer everything (except cabbage, beans, and macaroni) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cabbage, beans, and macaroni during the last 30-45 minutes of cooking.
If you can't find linguiça, good substitutes include smoked Spanish chorizo, andouille sausage, or kielbasa. Each will lend a slightly different flavor profile, but will still be delicious.
Absolutely. You will need about 1 cup of dried kidney beans. Soak them overnight, then drain and rinse. Add the soaked beans to the pot along with the ham hock in Step 2, as they will need the full simmering time to become tender.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave. The pasta will absorb more liquid, so you may need to add a splash of broth or water to reach your desired consistency.