Portuguese Bean Soup

The Portuguese Bean Soup may carry a European name, but this dish is a true creation of Hawaiian comfort cuisine. Rooted in island life, it’s rich in multicultural influence from the Portuguese sausage to the classic American ham hocks, all simmered into a thick, hearty broth that hugs every spoonful with flavor.

This soup brings together a medley of savory ingredients beans, pasta, vegetables, and smoky meats  that are cooked in thoughtful stages to create a harmonious balance of textures. The final flourish of fresh greens makes it vibrant and nutritious, perfect for feeding a crowd or savoring solo with some crusty bread.

Full Recipe:

Ingredients:

• 2.5 pounds smoked ham hocks

• 3 quarts water

• 2 tablespoons olive oil, divided

• 1 pound Portuguese sausage (linguiça or chouriço), sliced

• 1 small onion, diced

• 2 medium carrots, diced

• 2 stalks celery, diced

• 4 cloves garlic, finely chopped

• 15oz tomato sauce

• 15oz diced tomatoes

• 2 medium potatoes (yellow or red), cubed

• 15oz canned kidney beans, drained

• ½ head cabbage, chopped

• 1 cup dry elbow macaroni

• 1 cup watercress

• Salt, to taste

Directions:

1. Place ham hocks and 3 quarts of water in a large pot or Dutch oven. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours. Remove ham hocks and cool. Shred meat and discard bones. Set broth aside.

2. In another large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown sliced sausage on both sides. Remove and set aside.

3. Reduce heat to medium. Add remaining olive oil, then sauté onion, celery, carrots, and garlic until softened (about 5–10 minutes).

4. Pour in the reserved broth, sausage, shredded ham, tomato sauce, and diced tomatoes. Bring to a simmer over high heat, then reduce to medium-low. Cover and simmer for 30 minutes.

5. Add cubed potatoes and cook for 20 minutes.

6. Stir in kidney beans and cabbage. Cook for another 20 minutes.

7. Add elbow macaroni and cook until pasta is tender (10–15 minutes).

8. Remove from heat. Stir in watercress and adjust salt to taste. Let sit for 30 minutes for flavors to meld.

Prep Time: 30 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 3 hours
Kcal: 560 kcal | Servings: 8 servings

Discovering the Heart of Hawaiian Comfort: Portuguese Bean Soup

When you think of Hawaiian cuisine, tropical fruits, poke bowls, and Kalua pig might come to mind. But tucked into the diverse and deeply rooted food culture of the islands is a rustic, hearty dish that embodies comfort, culture, and history in a single bowl Portuguese Bean Soup.

Despite its name, Portuguese Bean Soup isn’t something you’ll find commonly in the cafes of Lisbon. It’s a distinctly Hawaiian creation, born from the beautiful culinary fusion that defines the Aloha State. Hearty, filling, and rich with smoky and savory flavors, it’s the kind of soup that tells a story. A story of immigration, adaptation, and the blending of diverse culinary traditions to create something truly special.

The Cultural Tapestry Behind the Bowl

To understand Portuguese Bean Soup, you first need to appreciate the broader historical context of Hawaii. Over the centuries, Hawaii has welcomed immigrants from all over the world: Japanese, Chinese, Filipino, Korean, and Portuguese laborers came to work in the sugarcane and pineapple plantations. Each brought their culinary traditions, ingredients, and preferences with them.

The Portuguese immigrants, primarily from the Azores and Madeira islands, arrived in the late 19th century. They brought with them a deep appreciation for slow-cooked stews and smoky sausages particularly linguiça and chouriço. These sausages, rich with garlic, paprika, and red wine, quickly found their place in the local cuisine. The fusion of Portuguese meat traditions with native and Asian Hawaiian ingredients laid the foundation for what would become Portuguese Bean Soup.

While not native to Portugal itself, the soup is a legacy of the Portuguese presence in Hawaii and represents a prime example of culinary evolution through migration and cultural exchange.

The Soul of the Soup: Flavor Profile

Portuguese Bean Soup is unapologetically bold. It starts with the deep, smoky base provided by ham hocks. These meaty, marrow rich bones are simmered for hours, extracting flavor and depth that form the backbone of the dish.

Layered on top of this are the aromatics onions, carrots, celery, and garlic along with the intense spice and smokiness of Portuguese sausage. As the soup simmers, the flavors blend and mellow, resulting in a rich, complex broth that’s both comforting and deeply satisfying.

What sets Portuguese Bean Soup apart from many other bean-based dishes is its unusual combination of ingredients: kidney beans and elbow macaroni two components that are rarely seen together in the same dish. Yet, in this context, they work beautifully. The beans lend heartiness and body, while the pasta adds bulk and chew. Add to that a mix of vegetables like cabbage and potatoes, and you get a dish that blurs the lines between soup and stew.

The final touch often watercress or a leafy green stirred in just before serving adds a hint of peppery freshness that brightens the entire dish.

A Home-Cooked Staple

In many Hawaiian homes, Portuguese Bean Soup is the go-to recipe for family gatherings, potlucks, or chilly evenings. While it’s popular year-round, it’s particularly beloved during the cooler months or as a hearty dish after surfing or hiking.

It’s not just about sustenance it’s about connection. This is the kind of soup that brings people together, often made in large batches and shared with neighbors, friends, or coworkers. It’s common to see it served at local community events, church gatherings, or fundraisers across the islands.

Regional and Personal Variations

Like many comfort foods, every family has their own take on Portuguese Bean Soup. Some add additional vegetables like bell peppers, zucchini, or even corn. Others prefer a spicier kick and might include chili flakes or hot sauce.

The type of sausage used can also vary. While linguiça is traditional, chouriço is another common substitute. Some cooks even blend different sausages or use what’s most available in their local stores.

The texture and thickness of the soup can also differ from kitchen to kitchen. Some prefer it more brothy, while others simmer it longer to reduce and thicken it into a stew-like consistency. Some add the pasta in small batches to avoid overcooking; others embrace the way macaroni soaks up the broth, creating a rich, starchy depth.

No matter the variation, the soul of the soup remains the same a rich, smoky, filling dish made with love and intention.

Serving Suggestions

Traditionally, Portuguese Bean Soup is served hot, ladled generously into bowls and accompanied by a side of crusty bread or Hawaiian sweet rolls. The bread serves as the perfect vessel for soaking up the flavorful broth and provides a satisfying contrast to the textures in the soup.

For a lighter presentation, some people garnish the bowl with chopped parsley or a wedge of lime to add brightness. A side salad with a tangy vinaigrette pairs well and cuts through the richness of the soup.

It’s also one of those magical dishes that tastes even better the next day. The flavors continue to meld and deepen overnight, making leftovers highly prized if any remain.

The Nutritional Perspective

Though indulgent in flavor, Portuguese Bean Soup offers a balanced nutritional profile. Protein from the ham hocks and sausage, fiber from the beans and vegetables, and carbohydrates from the macaroni and potatoes make it a complete one-pot meal.

For those watching their sodium intake, it’s easy to adapt the recipe using low-sodium broth and rinsing the canned beans thoroughly. You can also swap in turkey sausage or add more veggies to bulk it up and lighten the dish.

Vegetarians and vegans might enjoy a plant-based variation by omitting the meat and sausage and using smoked paprika, vegetable broth, and plant-based sausage to maintain the smokiness and heartiness.

Why This Dish Resonates

Portuguese Bean Soup is more than just a meal it’s an edible legacy. It’s a snapshot of Hawaii’s history, culture, and diversity served in a bowl. It tells the story of how food travels, evolves, and adapts to new environments and communities. It’s a comfort food with substance both in flavor and in meaning.

For home cooks outside of Hawaii, this soup offers an accessible way to explore the flavors of the islands. It’s forgiving, flexible, and immensely rewarding to prepare. And whether you’re looking for something warm and cozy for a winter night or a bold new recipe to share with friends, Portuguese Bean Soup delivers every time.

Conclusion: 

At its core, Portuguese Bean Soup is a celebration of community, culture, and comfort. It’s humble yet bold, simple yet layered, nostalgic yet timeless. Whether you’re Hawaiian-born and raised or someone discovering this dish for the first time, it has the power to make you feel at home.

So the next time you’re in the kitchen, craving something hearty and soul-satisfying, look no further. This is more than just soup it’s a taste of Hawaii’s multicultural spirit, shared in the most delicious way possible.