HEARTY PORTUGUESE BEAN SOUP WITH HAM HOCKS AND SAUSAGE

By Maria

Aug 24, 2024

Daily Culinary Pleasures

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Portuguese Bean Soup with Ham Hocks - Hearty Recipe

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Hello there! If you’re looking for a dish that’s both hearty and comforting, you’re in the right place. Today, we’re diving into a delicious bowl of Portuguese Bean Soup with Ham Hocks and Sausage. Packed with smoky ham hocks, flavorful Portuguese sausage, and wholesome beans, this soup is sure to become a family favorite. Ready to bring some warm flavors into your kitchen?

INTRODUCTION

Portuguese Bean Soup is a delightful fusion of traditional Portuguese ingredients and island influences from Hawaii, making it a beloved dish for anyone who enjoys robust, hearty meals. The combination of smoked ham hocks, rich sausages, and tender beans creates a savory experience that’s both comforting and flavorful. This recipe is perfect for cold days or when you’re craving something that’s both satisfying and rich in tradition.

I first encountered this dish during a family trip to the islands of Hawaii, where locals cherish it for its filling nature and complex flavors. Ever since, it has become a go-to meal in my home, especially during the colder months. This version sticks closely to the traditional preparation but adds a few twists to make it even more accessible.

INGREDIENTS

To prepare this comforting Portuguese Bean Soup with Ham Hocks and Sausage, you’ll need:

2.5 pounds smoked ham hocks
3 quarts water
2 Tbsp olive oil, divided

1 pound Portuguese sausage, sliced
1 small onion, diced
2 medium carrots, diced

2 stalks celery, diced
4 cloves garlic, finely chopped
15oz tomato sauce

15oz diced tomatoes
2 medium potatoes, cut into bite-sized cubes
15oz canned kidney beans, drained

½ head cabbage, chopped
1 cup dry elbow macaroni
1 cup watercress

Salt, to taste

You can also make a few substitutions based on dietary needs. For example, if you prefer a lighter option, turkey sausage can replace Portuguese sausage, though it may alter the flavor profile slightly. For a vegetarian option, omit the ham hocks and use vegetable broth with plant-based sausage.

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HOW TO MAKE PORTUGUESE BEAN SOUP WITH HAM HOCKS AND SAUSAGE

Follow these steps to create your own delicious Portuguese Bean Soup with Ham Hocks and Sausage:

Prepare the ham hocks and broth: In a large soup pot or Dutch oven, place the ham hocks and three quarts of water. Bring to a boil over high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and cook for about 2 hours until the meat becomes tender. Remove the ham hocks and set them aside to cool. Once cooled, remove the meat from the bones and reserve the broth for later use.

Cook the sausage: In another large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and brown it on both sides. Once browned, remove the sausage and set it aside on a plate.
Sauté the vegetables: Lower the heat to medium, add the remaining tablespoon of olive oil to the pot, and sauté the diced onion, celery, carrots, and garlic. Cook for about 5-10 minutes until the vegetables have softened and become fragrant.
Combine ingredients: Stir in the reserved ham hock broth, browned sausage, ham hock meat, tomato sauce, and diced tomatoes. Bring the mixture to a simmer over high heat, then reduce the heat to medium-low. Cover and let it cook for about 30 minutes.

Add the potatoes: Once the soup has been simmering, add the cubed potatoes to the pot. Cover again and cook for another 20 minutes until the potatoes are tender.
Add beans and cabbage: After the potatoes have cooked, stir in the kidney beans and chopped cabbage. Cook for another 20 minutes until the cabbage is tender and well incorporated into the soup.
Cook the macaroni: Stir in the dry elbow macaroni and allow the soup to simmer until the pasta is fully cooked, about 10 minutes.

Finish with watercress: Once the pasta is done, remove the soup from the heat, stir in the watercress, and season with salt to taste.

Let the soup sit for about 30 minutes to allow the flavors to meld, then serve hot.

HELPFUL TIPS

Make-Ahead Tip: Prepare the soup a day in advance; it often tastes even better the next day as the flavors have more time to meld.
Broth Clarity: Skim off any foam or impurities that rise to the surface while cooking the ham hocks for a clearer broth.
For a Smokier Flavor: Add a dash of smoked paprika when sautéing the vegetables to enhance the smokiness of the ham hocks.

COOKING TIPS

To elevate your Portuguese Bean Soup, consider the following:

Enhance the Flavor: If you prefer a spicier kick, add a bit of crushed red pepper flakes when sautéing the sausage.

Use the Right Equipment: A Dutch oven or heavy-bottomed soup pot is ideal for this recipe as it retains heat evenly and prevents scorching.
Consistency Control: If you prefer a thicker soup, cook it uncovered for the last 30 minutes to reduce the liquid.

SERVING SUGGESTIONS

This hearty Portuguese Bean Soup with Ham Hocks and Sausage pairs beautifully with crusty bread, a simple green salad, or even a side of roasted vegetables. You can also garnish the soup with fresh parsley or a drizzle of olive oil to enhance its presentation.

For beverages, consider a robust red wine like a Portuguese Douro or a refreshing glass of iced tea to complement the soup’s rich flavors.

NUTRITIONAL INFORMATION
Calories: 450 kcal
Carbohydrates: 38g
Protein: 22g
Fat: 25g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 1000mg
Potassium: 700mg
Fiber: 6g
Sugar: 5g
Vitamin A: 40%
Vitamin C: 30%
Calcium: 10%
Iron: 15%

This soup is high in protein and fiber, making it a great option for a filling meal. The use of ham hocks adds a good amount of iron, while the kidney beans provide essential fiber.

STORAGE AND LEFTOVERS

Refrigerate: Store leftover Portuguese Bean Soup in an airtight container in the fridge for up to 4 days.
Reheat: Gently reheat the soup on the stove over medium heat, stirring occasionally until warmed through.

For a fresh take on leftovers, consider serving the reheated soup over a bowl of rice, or add extra greens like kale or spinach for added nutrition.

FREQUENTLY ASKED QUESTIONS (FAQs)

Can I make this soup without ham hocks?
Yes! If you don’t have ham hocks or prefer not to use them, you can substitute with smoked turkey legs or a mix of ham and bacon for a similar flavor profile.

What if I don’t have Portuguese sausage?
You can substitute with other flavorful sausages like chorizo or kielbasa, though it may slightly change the taste.

Can this soup be frozen?
Absolutely! This soup freezes well for up to 3 months. Just make sure to cool it completely before transferring it to freezer-safe containers.

RELATED RECIPES

For more delicious comfort food, check out these recipes:

Spiced Coconut Curry Shrimp with Vegetables Recipe

Tropical Hawaiian Chicken Salad with Quinoa and Pineapple

CONCLUSION

Thank you for joining me in creating this rich and satisfying Portuguese Bean Soup with Ham Hocks and Sausage. I hope this recipe brings as much warmth to your home as it does to mine. Feel free to share your experience in the comments or add your own twist to the recipe. Happy cooking!

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