Punahou Portuguese Bean Soup Recipe
This Punahou Portuguese Bean Soup recipe is a healthy, hearty, and delicious soup that is made with red kidney beans. Punahou Portuguese bean soup is a delicious, filling soup bean soup that is popular amongst Hawaiian Punahou families.
If you’re looking for the best Punahou carnival Portuguese bean soup recipe then you landed in the right spot. This Hawaiian Portuguese bean soup originates from Portugal, it was introduced in Hawaii when Portuguese settlers made their home there back in1878 as they went to work in the plantations.
Ready To Make This Punahou Portuguese Bean Soup Recipe? Let’s do it!!
Ingredients for Punahou Portuguese Bean Soup
- 1 pound pork knuckle (ham hocks)
- 1 large onion, diced
- 3 medium-size potatoes, cut into cubes
- 4 small cans red kidney beans
- 1 1/2 cups celery, cut small
- 2 large carrots, diced or use baby carrots
- 1 large can of crushed tomatoes (16oz)
- 1 large can tomato sauce (16oz)
- 1/2 pound Portuguese sausage (chorizo/chourico), cut into rings
- 1 1/2 teaspoon garlic powder or 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small head of cabbage, sliced and chopped into pieces
- 1 1/2 cups elbow macaroni
- 1 bushel parsley (for garnish)
- 4 liters water
How To make Punahou Portuguese Bean Soup?
- Add the water and pork knuckle into a large pot and cook on medium-high heat for about 45 minutes until the pork meat is tender.
- Remove the cooked pork meat and leave the stock in the pot.
- Cut the pork meat from the bones and set it aside.
- Bring the pork stock to a boil, then add the cut meat, tomato sauce, crushed tomato, salt, black pepper, garlic, Portuguese chourico, carrots, celery, and potatoes, reduce the heat to medium-low and cook for about 1 1/2 hours.
- Add the cabbage and elbow macaroni and simmer for 1 hour. If you noticed the bean soup too thick add a cup or 2 of water.
- Serve with some freshly chopped parsley.
- Enjoy!!
Punahou Portuguese Bean Soup Recipe
If you’re looking for the best Punahou carnival Portuguese bean soup recipe then you landed in the right spot. This simple and easy Punahou Portuguese Bean Soup recipe is a lovely and delicious soup that is packed with lots of hearty beans and perfect for an afternoon snack or dinner.
Ingredients
- 1 pound pork knuckle ham hocks
- 1 large onion diced
- 3 medium-size potatoes cut into cubes
- 4 small cans red kidney beans
- 1 1/2 cups celery cut small
- 2 large carrots diced or use baby carrots
- 1 large can of crushed tomatoes 16oz
- 1 large can tomato sauce 16oz
- 1/2 pound Portuguese sausage chorizo/chourico, cut into rings
- 1 1/2 teaspoon garlic powder or 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small head of cabbage sliced and chopped into pieces
- 1 1/2 cups elbow macaroni
- 1 bushel parsley for garnish
- 4 liters water
Instructions
- Add the water and pork knuckle into a large pot and cook on medium-high heat for about 45 minutes until the pork meat is tender.
- Remove the cooked pork meat and leave the stock in the pot.
- Cut the pork meat from the bones and set it aside.
- Bring the pork stock to a boil, then add the cut meat, tomato sauce, crushed tomato, salt, black pepper, garlic, Portuguese chourico, carrots, celery, and potatoes, reduce the heat to medium-low and cook for about 1 1/2 hours.
- Add the cabbage and elbow macaroni and simmer for 1 hour. If you noticed the bean soup too thick add a cup or 2 of water.
- Serve with some freshly chopped parsley.
- Enjoy!!