Portuguese Bean Soup

Why You’ll Love This Recipe

• Hearty and filling: Packed with meats, beans, potatoes, and veggies, it’s a meal in itself.

• Rich tradition: A recipe passed down through generations, adapted for flavor and convenience.

• Versatile: Delicious served with rice or macaroni for a local-style twist.

• Perfect for gatherings: Makes a generous batch, ideal for family dinners or potlucks.

• Deep, layered flavor: Smoked ham, sausage, and fresh greens make this soup unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5–6 pieces of smoked ham shank
2 10-ounce Portuguese sausages, diced
1 large onion, diced
4 stalks of celery, diced
4 cloves of garlic, minced
2 14-ounce cans of diced tomatoes
2 8-ounce cans of tomato sauce
1 quart water
2 cans of kidney or garbanzo beans, drained
2 potatoes, cubed
3 medium carrots, diced
1 small head of cabbage, cut into 1-inch pieces
1 bunch of watercress, cut into 1½-inch pieces

Directions

1. In a large pot, combine ham shanks, sausage, onion, celery, garlic, tomatoes, tomato sauce, and water. Bring to a boil, then simmer for 1 hour.

2. Remove ham shanks. Trim skin and fat, then dice the meat.

3. Add beans, potatoes, and carrots to the pot. Simmer for 15 minutes.

4. Stir in diced ham, cabbage, and watercress. Simmer for another 15 minutes.

5. Season with salt, pepper, and Tabasco to taste. Serve hot with rice or bread.

Servings and timing

Servings: 8–10
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 50 minutes

Variations

• Macaroni twist: Boil macaroni in a separate portion of broth for a classic local-style version.

• Spicy kick: Add extra Tabasco or crushed red pepper flakes.

• Lighter version: Use turkey sausage or lean ham for a lower-fat option.

• Different greens: Swap watercress for kale or spinach if preferred.

• Extra veggies: Add zucchini, corn, or bell peppers for more texture and flavor.

Storage/Reheating

• Store cooled soup in an airtight container in the refrigerator for up to 4 days.

• Freeze in portions for up to 2 months.

• Reheat gently on the stovetop over medium heat, adding a splash of broth or water if too thick.

• Store macaroni separately to prevent it from breaking apart in the soup.

FAQs

What makes Portuguese Bean Soup a Hawaiian dish?

It reflects the influence of Portuguese immigrants in Hawai‘i, who introduced sausage and bean soups that became local favorites.

Can I use a slow cooker for this recipe?

Yes, combine the ingredients (except cabbage and watercress) and cook on low for 6–8 hours. Add greens in the last 20 minutes.

What sausage is best for this soup?

Portuguese sausage (linguiça) is traditional, but smoked sausage or kielbasa can work.

Can I make this vegetarian?

Yes, replace the meat with vegetable broth, extra beans, and smoked paprika for depth.

Do I need to soak canned beans?

No, canned beans are ready to use. Just drain and rinse before adding.

Can I substitute fresh tomatoes for canned?

Yes, about 4–5 fresh tomatoes (peeled and diced) can replace the canned version.

How do I keep the soup from becoming too thick?

Add more water or broth during cooking if needed.

What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape best in soup.

Can this be made ahead of time?

Absolutely—flavors deepen overnight, making it even better the next day.

What’s the best side dish for Portuguese Bean Soup?

Steamed rice, Hawaiian sweet bread, or cornbread are all excellent choices.

Conclusion

Hawai‘i’s Portuguese Bean Soup is more than just a recipe—it’s a taste of heritage and comfort in a bowl. With smoky meats, hearty beans, fresh vegetables, and rich broth, it’s the perfect dish to gather around the table with family and friends. Whether you enjoy it with rice, macaroni, or crusty bread, this soup is a warm reminder of home.

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