Hawaiian Portagee Bean Soup American Food

PUNAHOU PORTUGUESE BEAN SOUP

Steps:

• Boil ham hocks or ham bone in 2 quarts of 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 - 2 hours, stirring frequently.
• If too thick, add a little water.
• Add the cabbage, cook another hour until tender.
• Add more salt and pepper if needed.

HAWAIIAN "PORTAGEE" BEAN SOUP

Steps:

• 1. In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
• 2. Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
• 3. Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
• 4. Mince the meat and return to the pot with the beans, juice and all.
• 5. Let simmer for a few minutes, then ladle up into bowls and dig in.
• 6. ai a ma'ona. Da best!

EASY PORTUGUESE-STYLE BEAN SOUP

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.