PORTUGUESE BEAN SOUP RECIPE RECIPES

PUNAHOU PORTUGUESE BEAN SOUP RECIPE - FOOD.COM

Punahou Portuguese Bean Soup Recipe - Food.com image

This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 -2 lb ham hocks or 1 -2 lb ham bone
2 (15 ounce) cans kidney beans, drained and rinsed
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce
1 lb linguica sausage, cubed
1 cup elbow macaroni, uncooked
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium head of cabbage, cubed

Steps:

Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
Simmer for 1 - 2 hours, stirring frequently.
If too thick, add a little water.
Add the cabbage, cook another hour until tender.
Add more salt and pepper if needed.

Nutrition Facts : Calories 233.1, FatContent 1.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 857.8, CarbohydrateContent 49, FiberContent 9.8, SugarContent 11.9, ProteinContent 9.9

EASY PORTUGUESE-STYLE BEAN SOUP RECIPE: HOW TO MAKE IT

Easy Portuguese-Style Bean Soup Recipe: How to Make It image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories Lunch

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

Ingredients

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 893mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 14g protein.

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