Thursday, January 6, 2011

Punahou Portuguese Bean Soup

Whenever I miss home (Hawaii) during the winter, I make this soup. It is the recipe used for the Punahou School Carnival, scaled down. I mean, if the carnival can sell upwards of 1,800 gallons, it must be good! And oh boy is it! It is a wonderful soup – very thick, hearty and so full of flavor. It’s one of those soups that you just want to keep eating even as it fills you up. And it tastes just as good days after it is made.

Punahou Portuguese Bean Soup
Makes 10

1 lb ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16-ounce can crushed tomatoes
1 16-ounce can tomato sauce
1 lb Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp granulated garlic
1 Tbsp sugar
Salt and pepper to taste
1 medium head of cabbage, cubed

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently. If too thick, add a little water. Add the cabbage, cook until tender.

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