Recipe by PIKALA
"A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother."
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1 (10 ounce)
linguica sausage, sliced
potatoes, peeled and cubed
celery rib, chopped
1 (15 ounce) can
1 (8 ounce) can
cabbage, thinly sliced
1 (15 ounce) can
I would given this 5 stars, but while I'm making this, it dawned on me that you did not have macaroni pasta in this recipe. Also, I made sure there was enough water to cover my ham hocks/sausages (I also used two packages of portuguese sausage (not linguica, it falls apart to easily) as the sausage is the flavoring for the soup. I like that you added stewed tomatoes, gotta have that!! As for the macaroni, that should not be optional, the cabbage actually could be optional. And remember, cabbage soaks up your liquid, so you may have to add more water during the simmering processes. I drained my kidney beans, to take out some of the sodium, but thats not necessary. All in all, this is a great hearty soup, with or w/o cabbage; with or w/o macaroni pasta. (if your gonna add the pasta, for this recipe, a couple of handfuls is all you'll need. if u add the whole bag, or 1-lb, it will soak up all your liquid and you definitely do not want that to happen). Thanks for this recipe! YUMMY
This has to be the most flavorless soup I have ever made. Must brown the linguica first to lock in the flavor. After the linguica simmered an hour it had zero flavor. also, to much water...even my broth had no flavor...this recipe was a huge disappointment...the cooking time seems ridiculously long. Yuck
was reading another review here...traditional Portuguese soup....from when i grew up in Hawaii and which my grandmother is absolutely famous for....NEVER had pasta of any kind in it. this is her recipe to a T. it is perfect. noodles would totally kill it for me. :)
Thanks Pikala, Quick and easy. In the winter I can go right down the street here in Fatima, Portugal and order this off the menu at most restaurants. When I make this at home I use less water because we enjoy it more like a stew. The only the sausage changes as you move around Portugal. We would add nothing to your Grandmothers traditional Portuguese recipe she got it right.
I've been away from home (Hawaii) many, many years. I was so excited to see this recipe. Excellent and very much what I remember growing up. I can't eat pork, so I did replace ham hock with smoked turkey leg and linguica sausage with spicy chicken adouille sausaged. Even with these modifications, though, it was the broth that makes this whole dish. Thank you so much for sharing and bringing me back to sweet home memories!
We had some linguica that needed to be used, and I found this recipe while looking to alternatives to my standard kale/white bean/potato soup... Like others, I didn't have a ham hock, but did have about a pound of bacon ends that I subbed. I did take a few other liberties, which included doubling the kidney beans and vegetables. The broth was tasty as written, but I did end up adding some smoked paprika, a touch of apple cider vinegar and some dried chili flakes.
This is the best comfort food!!! I substituted the linguica with a local spiced sausage (we don't have linguica available) and a little less water. I served it to my Protugese friends and they loved it!!!
This recipe is excellent. I didn't have a ham hock and made it with just linguica. Next time I will plan a little better. My husband wanted me to leave the potatoes out so I did. This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Bean Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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