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!


★★★★★ 1 vote

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

How to Make Portuguese Bean Soup


  1. Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
  2. 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.
  3. If too thick, add a little water.

    Lastly, add the cabbage, cook until tender.

Printable Recipe Card

About Portuguese Bean Soup

Course/Dish: Bean Soups

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