Best Portuguese Sausage and Bean Soup Recipe
Instructions
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In a large pot or Dutch oven, combine ham hocks and 3 quarts of water to cover the hocks. Bring to a boil, then reduce the heat and simmer gently, partially covered, until hocks start to fall apart when poked with a spoon, 2 to 3 hours.
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Remove hocks from the pot and pour the broth into a separate container (the broth should have now reduced to about 2 quarts; add water if necessary to get to this amount). Once hocks have cooled enough to handle, pick all the meat from the bones and reserve.
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Wipe out the pot you used to simmer the ham hocks. Add the oil and heat over medium-high heat until shimmering hot. Add sausage and brown on all sides, about 5 minutes.
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Reduce heat to medium-low and stir in the onion, carrot, celery, and garlic. Continue cooking, stirring occasionally, until the onion is soft and translucent, 10 to 12 minutes.
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Add 2 quarts of the reserved broth, the potato, tomato sauce, diced tomatoes, kidney beans (with liquid), macaroni, sugar, salt, pepper, and pumpkin pie spice and stir. Increase heat and bring to a boil, then reduce the heat and cook at a gentle simmer, covered, for 1 hour. Stir in reserved meat from the ham hocks after 30 minutes.
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Stir in cabbage and cook until crisp-tender, about 5 minutes. Remove from heat and let sit, covered, at room temperature for 2 to 3 hours before serving. Even better, let soup chill in the fridge overnight.
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Reheat until warmed through, and adjust with more salt and pepper as needed. Serve with Tabasco and Portuguese sweet rolls, if desired.
Adapted From
Cook Real Hawai’i
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Nutrition
Serving: 1 servingCalories: 423 kcalCarbohydrates: 12 gProtein: 30 gFat: 27 gSaturated Fat: 11 gMonounsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 123 mgSodium: 970 mgFiber: 2 gSugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
