Portuguese Bean Soup Recipe

Portuguese Bean Soup with Ham Hocks and Linguica

Portuguese Bean Soup with Ham Hocks and Linguica

Serves 10 -12
Cook time 3 hours, 50 minutes
Meal type Lunch, Main Dish, Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
A tasty comfort food that is hearty and perfect for the fall and winter seasons.


Soup stock

  • 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
  • 2 - 8 oz. cans tomato sauce

Soup add-ins

  • 1 Medium sliced onions
  • 1 - 14.5oz. can diced tomatoes
  • 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

Soup add-ins (Optional)

  • 1 - 6 oz. can tomato paste
  • 1 - 2 teaspoon granulated beef bouillon


Soup stock
Step 1
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.
Step 2
Remove ham hocks and celery/cilantro. Discard the celery/cilantro and remove the meat from the ham hocks. Rough chop and set aside for later. Skim out the peppercorns, bay leaves, and oil at the top of the soup. There should be at least 9 -10 cups of stock. If not, add water.
Soup add-ins
Step 3
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.
Step 4
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.
Step 5
In a separate pot, cook macaroni according to package directions. Set aside to add into soup bowls later. This allows each individual to add as much or little macaroni to their bowls and prevents the macaroni from getting soggy.