Jo Anne Sugimoto


This is another comfort food, and yes, an island favorite. And so good especially when it's cold outside. You should see the size of my stock pot that I use to make this. Goodness, you would think that I am cooking for an army! Love it over rice or with Portuguese Sweet Bread. YUMMMMM!

★★★★★ 2 votes


1 gal
of water
3 lb
smoked ham hocks, ham bone
2 lb
portuguese sausage, sliced
2 medium
onions, sliced
5 medium
carrots, chopped
4 large
potatoes, chopped
celery ribs, chopped
2 can(s)
red kidney beans (15 oz.)
3 clove
fresh garlic, minced
dried bay leaves
1 can(s)
v-8 vegetable juice (36. oz)
1 can(s)
stewed tomatoes (16.- oz.)
1 can(s)
crushed tomatoes (16 oz.)
1 can(s)
tomato paste (6 oz.)
1 pkg
large pasta (16 oz.) your choice
1 medium
head of cabbage, sliced thick
3 Tbsp
1 tsp
cayenne pepper
salt and pepper to taste


1In a very large stock pot, add the water and the ham hocks and ham bones. Boil until the ham hocks are tender.
2Remove the ham hocks and ham bones and take the meat of from the bones and discard the bones.
3Let the ham stock cool so that you came skim of the fat from the surface.
4Boil the ham stock again, and add the ham back, portuguese sausage, onions, carrots, potatoes, celery and red kidney beans. Bring back to a boil.
5Add the garlic, bay leaves, V-8 vegetable juice, stewed and crushed tomatoes. Bring back to a boil.
6Add the tomato paste, large pasta and cabbage. At this point, if the soup is too thick, add a little beef, chicken or vegetable broth. Bring back to a boil.
7Then add the sugar, cayenne pepper, salt and pepper to taste.
8Turn down the heat, slow simmer for 1 to 2 hours, checking on it frequently and stirring it so it doesn't burn at the bottom of the pot.

About this Recipe

Course/Dish: Bean Soups, Pork