The husband does not like soup.
He does not like it here, or there. He does not like it in the 80 degree October Hawaii weather.
I simmer chicken bones on a hot afternoon. Boil ham hocks. Fry Portuguese sausage. Sauté onions. We drip during dinner. Amaya asks for seconds.
I made enough soup to fill a bucket. I’m sweating and slurping for three days.
I will eat it anywhere.
Jake ate the leftovers too. I tried not to mention his change of heart.
This soup is one that shows up in many Hawaii style lunch places. I’ve changed the traditional (to Hawaii) form for one without macaroni noodles and small red beans instead of kidney beans. I also opted to use kale instead of the usual cabbage. The texture is improved, I think. It’s savory, rich, and keeps you warm in any weather.
Portuguese Bean Soup with Kale
(Makes 10 servings) 3 hours cooking and prep time
- 8 Cups chicken stock (mine was homemade)
- 2 Cups water
- 1 lb sliced ham hock
- 1 portuguese sausage, sliced 1/4” thick
- 2 stalks celery, chopped
- 2 medium carrots, sliced 1/4” thick
- 2 medium potatoes, cut into 1” pieces
- 1 large onion, diced
- 4 leaves kale, stems removed and thin sliced
- 1 15oz can of red beans
- salt to taste
- 3 Tbsp tomato paste
- Bring the stock and the water to a simmer and add the ham hock. Let it cook, covered, for nearly two hours or until the ham is very tender and can easily be shredded.
- Meanwhile, fry the sausage in a saute pan and chop up the vegetables.
- Remove the ham from the soup and shred the meat, discarding large pieces of fat and the bone (unless you like the fat. Keep it if you wish.). Return the ham to the soup and add the sausage.
- Add the celery, carrots, and onion to the soup. Simmer for about 15 minutes longer. Add the kale and potatoes to the pot. Stir and simmer until the potato is tender. Pour in the beans and spoon in the tomato paste. Season with salt. Stir and cook until the flavors are rich enough to bite the back of your throat, about 10 minutes longer. Serve.