Portuguese bean soup is Hawai’i comfort food at its finest: hearty tomato-based soup brimming with smoked ham hock, Portuguese sausage, kidney beans, and veggies.

Portuguese Bean Soup. 1 pound dry beans, pinto or pink. 2 tablespoons bacon grease, lard or olive oil. 1 pound linguica (Portuguese sausage), or other smoked sausage, sliced thin.

1/2 lb. hot Portuguese Chouriço, peeled and sliced. 5-6 medium potatoes, peeled, diced. 1/2 package small shells pasta. 1/2 8oz. can tomato sauce. 2 Tbs. ground red pepper (wet) ...

In this Portuguese bean soup, the meat from the ham hock contributes to the chunky texture, along with the vegetables and beans. Cabbage, added at the end, is optional ...

1/2 cup dry sherry (or 1/4 cup Pernod) Salt and freshly ground black pepper to taste. In a large soup pot, heat the olive oil and add the onions, garlic, and fennel.

In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic and salt and cook for about 5 minutes. Add the ground fennel and diced fennel bulb and cook for about 3 minutes.

5 to 6 ounces Portuguese sausage, in 1/2-inch pieces. Saute ground turkey with onion and garlic until meat is lightly browned. Don’t cook it too well done; it will finish cooking in the slow-cooker.

Marcelle says she doesn't make this soup nearly often enough. It’s a wonderful hearty and tasty soup, and it’s always better the next day. Makes 8 servings 8 tablespoons olive oil 2 cups ...