📝 About This Recipe
A beloved staple of Hawaii’s local food culture, this hearty soup traces its roots back to the Portuguese immigrants who arrived to work on sugar plantations. It is a soul-warming 'everything' soup featuring smoky linguica sausage, tender ham hocks, and creamy kidney beans simmered in a rich tomato-based broth. This vibrant, colorful pot of comfort is a must-have at local potlucks and family gatherings across the islands.
🥗 Ingredients
The Flavor Base
- 1.5 pounds Smoked Ham Hocks (rinsed; ensures a deep, smoky broth)
- 10 cups Water (or enough to cover the hocks)
- 10-12 ounces Portuguese Linguica Sausage (sliced into 1/4 inch rounds)
- 1 tablespoon Vegetable Oil
The Aromatics and Vegetables
- 1 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 stalks Celery (chopped)
- 2 medium Russet Potatoes (peeled and cubed into 1/2 inch pieces)
- 1/2 Small Head Cabbage (chopped into bite-sized pieces)
Pantry Staples and Seasoning
- 15 ounces Tomato Sauce (1 can)
- 14.5 ounces Diced Tomatoes (1 can, with juices)
- 15 ounces Dark Red Kidney Beans (1 can, drained and rinsed)
- 1/2 cup Macaroni Pasta (dry elbow macaroni)
- 2 pieces Bay Leaves
- Salt and Black Pepper (to taste)
- 1 teaspoon Hawaiian Salt (optional, for authentic seasoning)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot or Dutch oven, combine the smoked ham hocks and 10 cups of water. Bring to a rolling boil.
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2
Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours. The meat should be falling off the bone and the broth should be fragrant.
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3
Remove the ham hocks from the pot and set aside to cool. Keep the liquid in the pot simmering.
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4
In a separate skillet, heat the vegetable oil over medium heat. Add the sliced linguica sausage and brown them until slightly crispy on the edges, about 5 minutes.
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5
Add the diced onions and garlic to the skillet with the sausage. Sauté for 3-4 minutes until the onions are translucent and fragrant.
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6
Transfer the sausage, onion, and garlic mixture into the main stockpot with the ham hock broth.
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7
Stir in the tomato sauce, diced tomatoes (with juice), sliced carrots, celery, and bay leaves. Let simmer for 15 minutes.
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8
While the soup simmers, shred the cooled ham hock meat, discarding the bones and excess fat. Add the meat back into the pot.
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9
Add the cubed potatoes and the elbow macaroni to the pot. Cook for about 10-12 minutes until the potatoes are fork-tender.
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10
Stir in the drained kidney beans and the chopped cabbage. The cabbage should only cook for about 5 minutes so it retains a bit of texture and bright color.
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11
Taste the soup. Season with Hawaiian salt (or kosher salt) and black pepper as needed. Note: The ham hocks and sausage are salty, so taste before adding more.
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12
Remove the bay leaves and serve hot in large bowls, ensuring everyone gets a good mix of sausage, ham, and vegetables.
💡 Chef's Tips
For the best flavor, make this soup a day in advance; the spices and smoked meats meld beautifully overnight. If the soup becomes too thick (the macaroni absorbs liquid), simply splash in a little more water or beef broth when reheating. Look for 'mild' or 'hot' linguica depending on your spice preference; if you can't find it, Chorizo or Andouille are the best substitutes. Don't overcook the cabbage; adding it at the very end prevents it from becoming mushy and sulfurous. Scrape the browned bits (fond) from the sausage skillet into the pot—that's where the concentrated flavor lives!
🍽️ Serving Suggestions
Serve with a side of warm, buttered Hawaiian sweet rolls for the ultimate island experience. A scoop of white rice on the side (or even inside the bowl) is the traditional local way to enjoy it. Pair with a cold glass of plantation iced tea (pineapple and black tea mix). Top with a sprinkle of fresh parsley or green onions for a pop of color and freshness.