Portuguese Bean Soup

Laura Manuel-Arrighi


Hearty cold weather comfort food. So ono! I like to serve this with Pao Doce (Portuguese sweet bread)for sopping up every last bit of this flavorful and delicious soup. A good linguica (Portuguese sausage) really brings the flavor with its seasoning, along with the ham hocks, adds to the richness of the dish. Saboroso!

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10 Large Servings


1 lb
ham hocks
1 lb
portuguese sausage, diced or cubed (i prefer the hot ones)
3 can(s)
kidney beans or2 1/2 - 3 cups dried small red beans, soaked in water overnight and drained
2 large
potatoes, cubed
3 large
carrots, diced
1 medium
round (yellow/spanish) onion, chopped
1 c
celery, chopped
1 medium
cabbage head, chopped or cubed
1 can(s)
crushed tomatoes (16 ounces)
1 can(s)
tomato sauce (16 ounces)
1 c
macaroni, uncooked
3 clove
garlic, minced (or granulated if desired)
1 Tbsp
salt and pepper, to taste

Directions Step-By-Step

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
If too thick, add a little water.

Lastly, add the cabbage, cook until tender.

About this Recipe

Course/Dish: Bean Soups