Description
This is a popular soup in Hawaii. This recipe comes from Punahou School and is modified slightly from the version shared in the Star-Bulletin on February 10, 1999.
Ingredients
2 pounds ham hocks
1 pound Portuguese sausage
2 15-ounce cans red kidney beans, liquid included
2 large Russet potatoes, peeled and cubed
3 large carrots, peeled and cubed
1 medium onion, chopped
1 cup celery, diced
1 16-ounce can crushed tomatoes
1 16-ounce can tomato sauce
1 cup dried macaroni
2 cloves garlic, minced
1 medium head cabbage, cubed
Salt & pepper to taste
Instructions
Boil ham hocks in 2 quarts water until tender (about 2 hours). Remove ham hocks and set aside to cool, reserve stock. When the ham hocks are cool to touch, discard the skin and excess fat. Remove the meat from the bones and tear into bite-sized pieces.
Bring the stock to a boil and add remaining ingredients, including the ham meat, but not the cabbage. Simmer for 1 hour, starting time when you add the ingredients, don’t wait for it to come back to a boil. Stir frequently to keep ingredients from sticking to the bottom of the pot. If the soup is too thick, add a little water.
Add the cabbage and cook until tender, about 25 minutes.
- Prep Time: 20 minutes
- Cook Time: 3 hours, 30 minutes
- Category: Soup
- Cuisine: Hawaii
Nutrition
- Calories: 554.39
- Sugar: 8.71 g.
- Sodium: 892.89 g.
- Fat: 28.22 g.
- Saturated Fat: 9.92 g.
- Carbohydrates: 40.31 g.
- Fiber: 8.82 g.
- Protein: 35.35 g.
- Cholesterol: 109.62 g.
Keywords: Portuguese sausage, linguica, beans, macaroni, ham hocks