Hawaiian "portagee" Bean Soup

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.


★★★★★ 1 vote

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
  • 2
    ham shanks (smoked pork hocks)
  • 3
    potatoes, peeled and cubed
  • 1-2
    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


  1. In 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.
  2. Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
  3. Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
  4. Mince the meat and return to the pot with the beans, juice and all.
  5. Let simmer for a few minutes, then ladle up into bowls and dig in.
  6. ai 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

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