Punahou Portuguese Bean Soup

Dive into a bowl of hearty and flavorful 'Punahou Portuguese Bean Soup,' a beloved Hawaiian comfort food that blends island tradition with Portuguese culinary flair. Packed with tender smoked ham hock, savory linguiça sausage, and protein-rich red kidney beans, this soup is a symphony of robust, smoky, and spicy flavors. Fresh vegetables like carrots, cabbage, and potatoes add a tender bite, while a touch of tomato paste and aromatic seasonings like garlic, oregano, and paprika bring rich depth to every spoonful. Slow-simmered to perfection, this satisfying dish is ideal for chilly evenings or any time you crave a warm, nourishing meal. Pair it with crusty bread or fluffy rice for a truly satisfying dining experience. Perfect for family gatherings and leftovers, this recipe is as comforting as it is irresistible.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 whole smoked ham hock
• 2 links linguiça sausage
• 8 cups water
• 3 cups red kidney beans (canned, drained and rinsed)
• 2 cups potatoes (peeled and diced)
• 2 cups carrots (peeled and sliced)
• 2 cups cabbage (shredded)
• 1 cup onion (chopped)
• 1 cup celery (chopped)
• 3 tablespoons tomato paste
• 3 whole garlic cloves (minced)
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon oregano (dried)
• 0.5 teaspoon paprika

Directions

Step 1

Rinse the smoked ham hock under cold water to remove excess salt and pat dry.

Step 2

In a large stockpot, add the ham hock and 8 cups of water. Bring to a boil, then reduce heat to simmer for 1 hour, skimming any foam or impurities that rise to the top.

Step 3

While the ham hock simmers, slice the linguiça sausage into thin rounds and set aside.

Step 4

After 1 hour, remove the ham hock from the pot and set it on a cutting board. Remove the meat from the bone, shred it, and discard the bone and any excess fat.

Step 5

Return the shredded ham to the pot along with the sliced linguiça sausage.

Step 6

Add the red kidney beans, diced potatoes, sliced carrots, shredded cabbage, chopped onions, celery, tomato paste, and minced garlic to the pot. Stir well to combine.

Step 7

Season the soup with the bay leaf, salt, black pepper, oregano, and paprika.

Step 8

Simmer the soup on low heat for an additional 1 hour, stirring occasionally, until the vegetables are tender and the flavors are fully developed.

Step 9

Remove the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper if necessary.

Step 10

Serve hot with crusty bread or rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	(4692.7g)

Amount per serving	% Daily Value*
Calories	2832.7

Total Fat 122.1g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 0g
Cholesterol 417.5mg	0%
Sodium 9753.7mg	0%
Total Carbohydrate 280.1g	0%
Dietary Fiber 65.2g	0%
Total Sugars 47.4g
Protein 167.9g	0%

Vitamin D 0IU	0%
Calcium 810.4mg	0%
Iron 26.8mg	0%
Potassium 7822.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 23.2%

Carbs: 38.8%