This recipe is a cold and rainy night staple, full of flavor, and very family friendly. One of our favorite comfort foods, best paired with our Cornbread Cake recipe.

Portuguese Bean Soup is a local Hawaii favorite, and this one in particular was passed down from my husband’s family. My sister-in-law put together a sweet little recipe book for our wedding, filled with favorite dishes from Bruce’s childhood. Such a helpful gift for a new bride! I came from a different background – meat & potatoes & Mexican are a far cry from Polynesian and Asian influences here on the island. So he loves when I make dishes that are more familiar to him.

I like to use a Dutch oven for the soup on the stove, and you can also throw the ingredients in a slow cooker the same way. An easy option for busy families. You can even make one batch and freeze the rest.

Print Recipe
Portuguese Bean Soup
Savory and hearty soup with veggies and protein, great comfort food. Best paired with our Cornbread recipe. Tastes even better the next day!
Course Main Dish
Cuisine Soups & Stews
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 2 tsp salt
  • 1 small yellow onion diced
  • 2-3 small potatoes cut in 1 inch cubes (we prefer gold potatoes)
  • 1 small head cabbage 1 inch cubes
  • 1 large carrot sliced and halved
  • 1 14 oz. can kidney beans
  • 1 8 oz. can tomato sauce
  • 4 cups chicken broth
  • 1-2 package(s) Portuguese Sausage(s) slice and halve; choose mild medium or spicy based on your preference (kids are better with mild)
Course Main Dish
Cuisine Soups & Stews
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 2 tsp salt
  • 1 small yellow onion diced
  • 2-3 small potatoes cut in 1 inch cubes (we prefer gold potatoes)
  • 1 small head cabbage 1 inch cubes
  • 1 large carrot sliced and halved
  • 1 14 oz. can kidney beans
  • 1 8 oz. can tomato sauce
  • 4 cups chicken broth
  • 1-2 package(s) Portuguese Sausage(s) slice and halve; choose mild medium or spicy based on your preference (kids are better with mild)
Instructions
  1. Put cabbage into pot first as it cooks down faster, all other ingredients on top of that. Bring all to a boil, reduce heat to medium-low, and simmer covered for 30-40 minutes. If you have time, simmer on low heat longer for flavors to absorb.
  2. SLOW COOKER: Throw all ingredients in slow cooker (cabbage first), and cook on high for 4 hours or on low for 8 hours. Stir ingredients toward the end to mix well.
  3. Serve with our Cornbread recipe.
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