Cruciferous vegetables (including cabbage, Brussels sprouts, broccoli, kale, and others) are packed with fiber and vitamins such as folate, C, E, and K. They are also rich in phytonutrients believed to reduce the risk of cancer.
This week’s recipe for Punahou Portuguese bean soup is as delicious as it is healthy. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking and shopping for food brings rhythm and meaning to our lives.”
— Alice Waters
Punahou Portuguese Bean Soup
- 1‒2 lb ham hocks or ham bone
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 large potatoes, cubed
- 3 large carrots, diced
- 1 medium onion, chopped
- 1 (16 ounce) can crushed tomatoes
- 1 (16 ounce) can tomato sauce
- 1 lb linguica sausage, cubed (Portuguese sausage, kielbasa, or Spanish chorizo can be substituted)
- 1 cup elbow macaroni, uncooked (add this with the cabbage if you prefer your pasta al dente)
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium head cabbage, cubed
- Simmer ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
- Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1–2 hours, stirring frequently. If too thick, add a little water.
- Add the cabbage, cook another hour until tender.
- Add more salt and pepper if needed.
This soup is sold at the annual carnival at Punahou School in Hawaii (known as Oahu College until 1934).