Portuguese Bean Soup recipe

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1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Nutrition Info

267.9 calories
carbohydrate: 25.6 g
cholesterol: 32.1 mg
fat: 12.9 g
fiber: 5.9 g
protein: 13.3 g
saturatedFat: 4.7 g
servingSize: -
sodium: 581.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -


  1. Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.

  2. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.

  3. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Recipe Yield

12 servings

Recipe Note

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

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