This Portuguese Bean Soup is pure local comfort, broke da mout and packed with bold island flavor. Made with savory Hawaiian Portuguese sausage, smoky ham, carrots, sweet onion, potatoes, cabbage, kidney beans, and rich tomato paste. This hearty soup is a Hawaiʻi classic found at family parties, potlucks, and weekend dinners. The thick, tomato-based broth brings everything together for a satisfying, stick-to-your-ribs meal.
Easy to make and perfect for feeding a crowd. This Hawaiian-style recipe tastes even better the next day as the flavors continue to develop. If you love this version, be sure to check out our other Portuguese Bean Soup recipe for a slightly different local-style take on this island favorite 🌺.
This recipe has deep roots in plantation-era Hawaiʻi, influenced by Portuguese immigrants and adapted with local ingredients over generations. To learn more about the origins of Portuguese sausage and its role in island cooking, visit this reference on Portuguese sausage.
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Portuguese Bean Soup
Ingredients
- 1 lb or Package of favorite Hawaiian Portuguese Sausage cubed
- 1 lb Ham cubed
- 2 Medium Carrots chopped
- 1 Large Sweet onion
- 2 Teaspoons Gground black pepper
- 1 Tablespoon Garlic salt
- 1 Potato cubed
- 1 can (15oz ) Dark Red Kidney Beans rinsed & drained
- 1 small Head of cabbage chopped
- 1 can (12 oz) tomato paste
- 1-2 cans water use tomato paste can for measurement.
Instructions
- This is for use in crock pot. Add ingredients in following order.
- Combine all ingredients above in order.
- Add 1 can of water. Set crock pot on “high” for 4 hours.
- Add another can of water and set crock pot on “low” for remaining 2 hours, stir about every 30 minutes.
- Broke Da Mout!!!
How To Serve:
- Serve in your favorite bowl. Feeds about 8.