Portuguese Bean Soup

By Chef Paul Matsumoto

Photo by Volodymyr Hryshchenko via Unsplash

Ingredients

2 pounds ham hocks

1 - 15 oz. can kidney beans

2 large russet potatoes, small dice

1 jumbo carrot, small dice

1 medium yellow onion, small dice

1 - 16 oz. can tomatoes, crushed

1 - 16 oz. can tomato sauce

1 pound Portuguese sausage, small dice

1 cup elbow macaroni

2 cloves garlic, minced

1 Tbsp sugar

1 tsp kosher salt

1/2 tsp ground black pepper

1 medium head cabbage, cubed 1”x1”

Directions

In a large pot, boil the ham hocks in 2 1/2 quarts of water, until tender. Remove the ham hocks, reserving the liquid. After the hocks have cooled slightly, remove the meat from the bones and chop.

Bring the liquid back up to a boil, add the chopped ham and all of the rest of the ingredients except the cabbage. Lower the heat and simmer 1-2 hours, stirring often. If the soup is too thick, add water.

Add the cabbage and cook another 30 minutes or until tender.

Season to taste with salt and pepper and serve.

Recipe edited by Sarah Burchard