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
  • 4
    celery ribs, chopped
  • 2 can(s)
    red kidney beans (15 oz.)
  • 3 clove
    fresh garlic, minced
  • 2
    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



  1. In a very large stock pot, add the water and the ham hocks and ham bones. Boil until the ham hocks are tender.
  2. Remove the ham hocks and ham bones and take the meat of from the bones and discard the bones.
  3. Let the ham stock cool so that you came skim of the fat from the surface.
  4. Boil the ham stock again, and add the ham back, portuguese sausage, onions, carrots, potatoes, celery and red kidney beans. Bring back to a boil.
  5. Add the garlic, bay leaves, V-8 vegetable juice, stewed and crushed tomatoes. Bring back to a boil.
  6. Add 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.
  7. Then add the sugar, cayenne pepper, salt and pepper to taste.
  8. Turn 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.

Printable Recipe Card


Course/Dish: Bean Soups Pork

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