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Hawaiian Portuguese Bean Soup
Ingredients
- 2-3 medium sized, meaty smoked ham hocks
- About 3-4qt. water to cover- USE A 5 QT Pan!
- 1 15-oz. can whole or stewed tomatoes - don’t drain!
- 1 can condensed tomato soup
- 1 large onion, coarsely chopped
- 4-5 cloves garlic, minced
- 2-3 Bay leaves
- 1/2 tsp allspice ( or to taste)
- Worchestershire Sauce ( about 1/2 - 1 tsp
- 2 celery ribs with leaves, diced
- 3-4 med carrots, chopped
- 1/4 - 1/2 med. head cabbage, cored and coarsely chopped
- 1/2 bunch cilantro (or regular parsley), stems minced and leaves, chopped and divided
- 1/2 teaspoon Hawaiian Salt
- 2 Tablespoon Hawaiian chili pepper water, (or Louisiana hot sauce to taste). I used Tiger sauce-
- 1 - 2 Tablespoon Aloha Shoyu (soy sauce)
- 1 teaspoon black pepper, freshly ground
- 3-4 medium sized potatoes, peeled cut in bite-size chunks
- 1-2 15.5-oz. cans kidney beans with liquid, or a 1/2-1 lb. bag of kidney beans, soaked overnight
- 1 pound hot Portuguese sausage (also comes in mild if you can't handle spicy, but not as good)
- 4 c. watercress chopped (2 c. chopped spinach, kai choy - Chinese mustard cabbage, Swiss chard, or any bitter green may be substituted)
- 1 can chicken broth (if needed to thin soup)
- 1/2-p to 1 pkg macaroni (elbows are great,)
Directions
- 1) Put ham hocks in a large Dutch oven or soup pot. If using beans that you soaked overnight, add to the pot with the ham hocks. Cover with water; bring to a boil, then lower the heat to simmer. Simmer covered until the ham hocks are done; about 1 -2 hours. Remove the ham hocks to a bowl to cool.
- Note: I usually just use canned beans for convenience. The canned beans will not be added at this point.
- 2. While the Cooked Ham Hocks are Cooling
Meanwhile, add the canned tomato’s, tomato soup, Worcester sauce, chopped onion, garlic, celery, carrots, potatoes, cabbage, all of the minced cilantro stems, 1/2 of the chopped cilantro and all the seasonings; bay leaf, Hawaiian salt, pepper, Aloha Soy Sauce and Hawaiian chili pepper water ( or hot sauce) to the ham hock broth, Simmer for about 45 minutes. As it is simmering, skim any fat or foam that rises to the surface and discard. - Note: Louisiana hot sauce can be substituted for Hawaiian chili pepper water. If you don't like food real spicy, wait 'til the soup is pau (finished), taste it, then add the hot sauce to your taste.
- 3. Once the Cooked Ham Hock Has Cooled
When the ham hock has cooled enough to touch, remove the bones, skin and fat. Chop the meat into bite-size chunks and add back to the pot of soup. Add the potatoes; simmer until potatoes are done; between 20 - 30 minutes. - 4. Next Add the Portuguese Sausage
Add the Portuguese sausage and canned beans (if using). Continue to simmer for about 20 more minutes; until the beans and sausage are heated through. - 5. Add Your Greens If Using- I used a 1lb bag of fresh baby spinach. Add cooked pasta at this pint if using.
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