Portuguese Bean Soup. Boil the ham hocks in 2 quarts of water until tender (save the stock). 1/2 package small shells pasta.
Portuguese bean soup serves approx. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. This is the portuguese bean soup that is sold at the annual punahou carnival which is always held in february.
Once lightly browned, add the onions, carrots, garlic, and celery to the pot. Remove from heat and let sit, covered, at room temperature for 2 to 3 hours before serving. Hearty, tomato based soup filled with smoked ham hock , portuguese sausage, kidney beans, and veggies make up this classic.
Hot portuguese chouriço, peeled and sliced. Please all ingredients in pot and cover with water. Cut the meat from the bones.
Bring to a simmer and cook for 1 hour. Remove meat from ham hock, chop, and return to soup. 1 can (1 lb, 13 oz) tomato puree
Ea.) tomato sauce 1 can (14 ½ oz.) crushed tomatoes, you can also use fresh tomatoes 3 cloves garlic, minced 4 small carrots, diced 4 medium potatoes, diced ½ medium round cabbage, chopped ½ tsp. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes. Remove the ham hocks from the pot and let cool.
Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Slice portuguese sausage into 1/4 slices. Bring the ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
