Portuguese Bean Soup

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Demonstrated by: David Hoffman of Campbell Local Emergency Action Network.
Cooking With Mr. Clean on March 16, 2001.



Portuguese Bean Soup

  • 1 lb Portuguese sausage, sliced
  • 1 smoked ham hock
  • 6 cups water
  • 2 cans (14 1/2 oz size) chicken broth
  • 2 cans (15 1/4 oz size) kidney or pinto beans, including liquid
  • 2 to 3 potatoes, cubed
  • 2 carrots, sliced
  • 1 large onion, cut into chunks
  • 1 can (1 lb, 13 oz) tomato puree
  • Salt and pepper to taste


In a saucepot; fry sausage; drain. Add ham hock and water. Cover, bring to a boil, and cook for 1 hour, or until ham hock is tender. Add remaining ingredients and cook for 30 to 45 more minutes. Makes 6 servings.


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Nice recipe; even my O'ahu ohana would like this. Making it on the mainland; CalFrisco!

by Bill Bencze on 1/26/2019