Ingredients
4 smoked ham hocks
6 cups water
2 cups chicken broth
1 large onion, chopped
3 carrots, peeled and diced
2 celery stalks, chopped
1/2 pound Portuguese sausage, sliced
1 large potato, peeled and diced
2 cans kidney beans (light or dark red), drained
1 can (15 oz) tomato sauce
1/2 head Chinese cabbage, chopped
1 cup elbow macaroni, cooked separately
Salt and pepper to taste
Instructions
Step 1: In a large pot, combine ham hocks, water, and chicken broth. Bring to a boil, then reduce heat and simmer for 2–3 hours until the meat is tender and stock is rich.
Step 2: Remove the ham hocks, let cool, then dice the meat and set aside.
Step 3: In a separate pan, sauté onion, carrots, and celery until softened. Add sausage slices and cook until lightly browned.
Step 4: Add the veggie-sausage mix to the pot with the stock. Stir in diced potatoes and tomato sauce. Simmer for 20 minutes.
Step 5: Add kidney beans and diced ham hock meat. Simmer 10 more minutes.
Step 6: Stir in chopped Chinese cabbage and simmer another 10 minutes.
Step 7: Just before serving, add cooked macaroni. Season with salt and pepper.
Notes
For best texture, cook the macaroni separately and add just before serving. The soup gets even better the next day. Leftovers can be frozen, but avoid freezing the cabbage for best texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Hawaiian-Portuguese