Dried beans and lentils (otherwise known as pulses) are a cornerstone of a healthy diet, packed with protein, fiber, vitamins, and minerals. Their consumption may help prevent cancer, manage diabetes, and support a healthy gut.
This hearty Punuahou Portuguese Bean Soup is the perfect antidote to winter’s chill. The recipe was sent to CCSA by our resident chef, Dr. Linda Doody.
“Good soup is one of the prime ingredients of good living.”
— Louis P. De Gouy
Notes
This recipe was supposedly published in the Honolulu Star Bulletin, and the soup is sold at the annual carnival at Punahou School (known as Oahu College until 1934).
Ingredients
- 2 pounds ham hocks or 1–2 pounds 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 pound linguica sausage, cubed (Portuguese sausage, kielbasa or Spanish chorizo can be substituted)
- 1 cup elbow macaroni, uncooked (wait to add this with the cabbage to avoid overcooking)
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium head cabbage, cubed
Instructions
- Boil 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.
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