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Mixed Bean Portuguese Soup • Rustic & Comforting

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A hearty, smoky soup made with Portuguese sausage, beans, cabbage, and macaroni. A Hawaiian comfort food favorite with deep roots and bold flavor.

Ingredients

Scale

  • 1 lb Portuguese sausage (linguiça), sliced

  • 1 ham hock or 1 cup diced smoked ham

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1½ cups canned kidney beans, rinsed and drained

  • 1 cup elbow macaroni

  • 1½ cups chopped cabbage

  • 1 cup tomato sauce or crushed tomatoes

  • 6 cups chicken broth or water

  • 2 bay leaves

  • 1 tbsp oil (for sautéing)

  • Salt and pepper to taste

  • Fresh parsley or green onions (for garnish)

Instructions

  • In a large pot, brown sausage in oil over medium heat. Remove and set aside.

  • Sauté onion, carrot, and celery until soft. Add garlic and cook 1 minute more.

  • Add sausage, ham hock, tomato sauce, bay leaves, and broth. Simmer for 1–1.5 hours.

  • Add beans and cabbage. Cook for another 20–30 minutes.

  • Meanwhile, cook macaroni separately. Drain and set aside.

  • Once soup is ready, remove ham hock, shred meat, and return to pot.

  • Stir in macaroni. Season to taste and serve hot with garnish.

Notes

  • Keep pasta separate if storing leftovers.

  • For vegetarian version, skip meat and add smoked paprika.

  • Freeze without pasta for best texture.

Find it online: https://dryrecipes.com/mixed-bean-portuguese-soup-rustic-comforting/