Description
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?
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.