Portuguese Bean Soup with Smoked Ham Hock & Linguica
This post was sponsored by S&W Beans and all opinions expressed in my post are my own.
Satisfy a hungry family with this Portuguese Bean Soup with Smoked Ham Hock & Linguica.
Boy, does this Portuguese Bean Soup bring back memories of family dinners in Hawaii! This soup was one of my dad’s favorites things to eat, so growing up, it was something I ate quite often. It’s a hearty soup that hits the spot after a long day at school or work. Yet, I’ve only recently started to make this for my family. Crazy, right?!
Now, I have to give credit to mom. The base of this Portuguese bean soup is her recipe and there are only a few changes I made to the recipe to suit my family’s taste.
The first change, I made was to use a smoked ham hock instead of uncooked ham hock and add more tomato flavor to the stock.
Another change was to increase the amount of potatoes from 1/2 cup to 4 cups! My kids LOVE potatoes and anything less would result in a riot…no joke.
Finally, the last change was to add more beans! After all, it is called Portuguese BEAN soup. I kept the traditional kidney beans. But instead of dried beans that must be soaked for several hours, I chose the convenience of canned S&W Beans. S&W Beans won’t fall apart and always taste great. It’s probably because S&W Beans has the highest standards in the industry and have been doing beans right for over 120 years! Now, grab this S&W Beans coupon for some savings and let’s get to the soup making!
Portuguese Bean Soup with Smoked Ham Hock and Linguica
Originally, this soup was brought to Hawaii by the Portuguese immigrants that came to work on the plantations. I can’t say how authentic it is to the original recipe because most island recipes end up being a blend of multiple cultures. But who cares? It’s delicious! My teens finished off the entire pot in a little over 24 hours! I made this soup on Sunday morning and it was gone by Monday afternoon!
One note before starting this recipe. I don’t like soggy macaroni, so I do not add macaroni into the soup. Instead, I cook the macaroni in a separate pot of salted water and add it to the bowl when served.
Portuguese Bean Soup Stock
- Add the smoked ham hocks into a large pot (10 quart is ideal) and cover with water.
- Add in the herbs and vegetables. Turn the heat on to medium high.
- Bring to a boil. Lower the heat to low, cover, and simmer for 2 1/2 – 3 hours.
- While the stock is cooking, prep all the vegetables and linguica sausage for later.
- Remove ham hocks and vegetables. Discard the vegetables and remove the meat from the ham hocks. Rough chop and set aside for later.
- Skim out the remaining the items in the soup. There should be about 8 – 9 cups of stock in the pot. If not, add a bit more water.
- Add in onions, diced tomatoes, tomato sauce, tomato paste, and granulated beef bouillon. Cover and simmer for 30-minutes.
Portuguese Bean Soup Add-ins
- Add carrots, potato, and linguica sausage. Bring heat up to medium, cover and boil for 10 minutes. Add salt/pepper to taste.
- Now, add the S&W Kidney Beans (I used the low sodium) and S&W White Beans. I like the contrast between the firm kidney beans and creamy white beans. However, feel free to substitute with one of the other many varieties of S&W Beans.
- The last step, add in the cabbage and the smoked ham hocks. Cover and cook for an additional 10 minutes or until the potatoes are tender and the cabbage is soft with just a slight crunch. Taste and adjust the salt/pepper to taste.
To serve, add macaroni to the bottom of the bowl (add rice too if you’re from Hawaii) and top with big scoops of the Portuguese Bean Soup with Smoked Ham Hocks and Linguica.
Now, open up and eat!
I hope you try this hearty Portuguese Bean Soup with Smoked Ham Hock and Linguica. My kids have already put their request in for more.
Portuguese Bean Soup with Ham Hocks and Linguica
|Cook time||3 hours, 50 minutes|
|Meal type||Lunch, Main Dish, Soup|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 2 1/2- 3lb smoked ham hocks
- 10 cups water (add enough to cover the smoked ham hocks)
- 2 bay leaves
- 1 bunch cilantro
- 3-4 stalks celery (inner stalks work fine)
- 1/4 teaspoon pepper corns
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 Medium sliced onions
- 1 - 14.5oz. can diced tomatoes
- 2 - 8 oz. cans tomato sauce
Soup stock (Optional)
- 1 - 6 oz. can tomato paste
- 1 - 2 teaspoon granulated beef bouillon
- 1 1/2 cup chopped carrots (1/2 inch cut)
- 4 cups cut Klondike red potatoes (1 - 11/2 inch cubes)
- 1lb mild linguica (use hot for a spicy soup)
- 1 - 15 oz. can S&W Kidney Beans
- 1 - 15 oz. can S&W White Beans
- 1/2 head cabbage (thick chopped)
- teaspoon salt/pepper to taste
- 2 1/2 - 3 cups macaroni
|Add the smoked ham hocks into a large pot (10 quart is ideal) and cover with water. Add in remaining soup stock ingredients and bring to boil over medium high heat. Cover and reduce the heat to low. Simmer for 2 1/2 to 3 hours. Add more water as water evaporates to keep hocks covered. While the stock is cooking, prep the vegetables and linguica sausage.|
|Remove ham hocks and vegetables. Discard the vegetables and remove the meat from the ham hocks. Rough chop and set aside for later. Skim or stain out the remaining items and oil at the top of the soup. There should be at least 9 -10 cups of stock. If not, add water. Add in onions, crushed tomatoes, tomato sauce, tomato paste (leave out if you prefer less tomato flavor), and granulated beef bouillon. Cover and simmer for 30-minutes.|
|Start step 5. Add carrots, potato, and linguica sausage. Bring heat up to medium, cover and boil for about 15 minutes. Taste and add salt/pepper to taste.|
|Add in the beans, smoked ham hocks, and cabbage. Cover and cook for an additional 10 -15 minutes or until the cabbage and potatoes are cooked.|
|In a separate pot, cook macaroni according to package directions. Set aside for later.|
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