Few dishes capture the comfort of local island cooking like Bryan’s Portuguese Bean Soup. This hearty soup combines savory Portuguese sausage and tender ham with carrots, celery, potatoes, cabbage, and kidney beans in a rich tomato broth. Elbow macaroni makes each bowl even more satisfying, while freshly ground black pepper adds a simple finishing touch. Shared by Bryan, this easy version brings traditional Portuguese bean soup to your table without hours of simmering.
It is a wonderful choice for family dinners, weekend gatherings, or meal prep because the flavors taste even better the next day. Serve it hot for a filling, comforting meal that brings a little taste of Hawaiʻi home. For another island favorite, try our Pork and Pok Choy Soup. You can also explore this Portuguese Sausage Bean Soup from Hawaiian Electric for another local take on this classic.
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BRYAN’S PORTUGUESE BEAN SOUP
Ingredients
- 1 lb. ham steak, cubed
- 8 c. water, as needed
- 1 ( 8 oz.) Portuguese sausage, diced
- 1 large onion, diced
- 3 medium carrots, diced
- 4 celery stalks, diced
- 1 (8 oz.) can tomato sauce
- 2 medium potatoes, peeled, diced
- 1 small head cabbage, diced
- 1/2 lb. elbow macaroni, cooked
- 1 (16 oz.) can kidney beans, with liquid
- pinch salt, freshly ground black pepper
Instructions
- In a large saucepan over medium heat, cover ham and sausage with water.
- Bring to a boil.
- Reduce heat; simmer 10 minutes. (Bryan says you may want to boil the sausage separately to remove some of the oil).
- Add onion, carrots, celery and tomato sauce; cook 10 minutes.
- Add potatoes, cabbage and macaroni; cook until all vegetables are tender.
- Stir in beans, salt and pepper.
- Even better the next day.
Variation:
- Substitute ham steak with ham hocks.
- Simmer 1 ½-2 hours before adding in vegetables.
How To Serve:
- Serves 6-8.