Portugese Bean Soup Recipe


Portugese Bean Soup Recipe

This portugese bean soup recipe is just one of many versions. Everyone in Hawaii has their own version of Portugese bean soup and I have this one!
Course Sauces, Soups and Chowders
Cuisine European
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people


  • 1 cup kidney beans dried
  • 1 cup White Northern beans dried
  • 1 ham hock smoked
  • water Enough to cover beans and ham hock.
  • 1 pound Portugese sausage sliced in 3/4-inch slices
  • 1 tablespoon oil
  • 4 cups chicken broth
  • 1 white onion large, chopped
  • 2 carrots chopped
  • 3 ribs of celery chopped
  • 1 cup Cilantro chopped
  • 2 cans 14 1/2-oz. each diced tomatoes with juice, crushed with a fork or potato masher
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 or 5 dashes of Tabasco sauce or more to your taste


  • Soak the beans overnight in a bowl with at least two inches of water above the beans.  Drain and rinse the beans, pick through them and throw out any pebbles or bad beans.
  • In a small skillet, brown the sliced Portugese sausage in the oil and reserve.
  • Put the beans in a large pot and cover with the 4 cups of chicken broth.Add the onion, carrots, celery, cilantro, tomatoes with juice and bay leaves and cook till beans are done, about 1 hour.
  • Add in the cooked Portugese sausage and cook till heated through.Taste and add salt, pepper and tobasco.
  • Serve hot with crusty french bread and rice. Serves about 8 Hawaiians. No leftovers.

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