Portuguese Sausage Bean Soup

Featured in the Honolulu Star-Advertiser on May 24, 2017.
Recipe compliments of Crystal Rose.



Portuguese Sausage Bean Soup

  • 4 ham hocks
  • 1 (12-ounce) package Portuguese sausage
  • 1 large onion, diced
  • 2 cups of celery, diced
  • 3/4 (12 ounces) package kidney beans, soaked in water for 2-3 hours
  • 1 (8 ounce) can tomato sauce
  • 1 pound carrots, diced
  • 4 large potatoes, cubed
  • Salt and pepper to taste

Optional: cabbage, watercress, chopped and cooked macaroni


  1. Fill large stock pot with water to about 2/3 full.
  2. Add ham hocks, Portuguese sausage, onions and celery in water and cover; bring to a boil, then reduce heat and simmer for about 2 hours until ham hocks are completely cooked (meat falling off bone).
  3. Remove ham hocks and Portuguese sausage from broth.
  4. Cut ham hocks into small pieces and slice Portuguese sausage; set aside.
  5. Add beans to broth mixture; bring to a boil, then reduce heat and simmer until beans are cooked; add water if more broth is needed.
  6. Add tomato sauce, carrots, potatoes, ham hocks, and Portuguese sausage; bring to a boil, then reduce heat and simmer until potatoes and carrots are cooked; add more water if more broth is needed.
  7. Season with salt and pepper to taste.
  8. Add optional items if desired.

Makes 12 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or optional ingredients):
400 calories, 14 g fat, 5 g saturated fat, 70 mg cholesterol, 900 mg sodium, 42 g carbohydrate, 11 g fiber, 5 g sugar, 27 g protein


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