Hawaiian "portagee" Bean Soup

Hawaiian Portagee Bean Soup Recipe

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Vicki Butts (lazyme)


This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots.

From Soup Of The Evening...Beautiful Soup.

☆☆☆☆☆ 0 votes
30 Min
2 Hr 30 Min
Stove Top


12 oz
portuguese sausage, 1/4-inch slices (or use another garlicky sausage)
1 large
onion, coarsely chopped
2 large
carrots, coarsely chopped
4 c
chicken stock
1/2 lb
tomatoes, peeled and diced
1 Tbsp
tomato paste
ham shanks (smoked pork hocks)
potatoes, peeled and cubed
bay leaf
1 tsp
paprika, or to taste
chili oil or cayenne, to taste
salt and freshly ground black pepper, to taste
2 15-ounce can(s)
dark red kidney beans

How to Make Hawaiian "portagee" Bean Soup


  • 1In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
  • 2Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
  • 3Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
  • 4Mince the meat and return to the pot with the beans, juice and all.
  • 5Let simmer for a few minutes, then ladle up into bowls and dig in.
  • 6ai a ma'ona. Da best!

Printable Recipe Card

About Hawaiian "portagee" Bean Soup

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian