Punahou Portuguese Bean Soup
Dive into a bowl of hearty and flavorful 'Punahou Portuguese Bean Soup,' a beloved Hawaiian comfort food that blends island tradition with Portuguese culinary flair. Packed with tender smoked ham hock, savory linguiça sausage, and protein-rich red kidney beans, this soup is a symphony of robust, smoky, and spicy flavors. Fresh vegetables like carrots, cabbage, and potatoes add a tender bite, while a touch of tomato paste and aromatic seasonings like garlic, oregano, and paprika bring rich depth to every spoonful. Slow-simmered to perfection, this satisfying dish is ideal for chilly evenings or any time you crave a warm, nourishing meal. Pair it with crusty bread or fluffy rice for a truly satisfying dining experience. Perfect for family gatherings and leftovers, this recipe is as comforting as it is irresistible.
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Recipe Information
Ingredients
- 1 whole smoked ham hock
- 2 links linguiça sausage
- 8 cups water
- 3 cups red kidney beans (canned, drained and rinsed)
- 2 cups potatoes (peeled and diced)
- 2 cups carrots (peeled and sliced)
- 2 cups cabbage (shredded)
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 3 tablespoons tomato paste
- 3 whole garlic cloves (minced)
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon oregano (dried)
- 0.5 teaspoon paprika
Instructions
Rinse the smoked ham hock under cold water to remove excess salt and pat dry.
In a large stockpot, add the ham hock and 8 cups of water. Bring to a boil, then reduce heat to simmer for 1 hour, skimming any foam or impurities that rise to the top.
While the ham hock simmers, slice the linguiça sausage into thin rounds and set aside.
After 1 hour, remove the ham hock from the pot and set it on a cutting board. Remove the meat from the bone, shred it, and discard the bone and any excess fat.
Return the shredded ham to the pot along with the sliced linguiça sausage.
Add the red kidney beans, diced potatoes, sliced carrots, shredded cabbage, chopped onions, celery, tomato paste, and minced garlic to the pot. Stir well to combine.
Season the soup with the bay leaf, salt, black pepper, oregano, and paprika.
Simmer the soup on low heat for an additional 1 hour, stirring occasionally, until the vegetables are tender and the flavors are fully developed.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper if necessary.
Serve hot with crusty bread or rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
