Portuguese bean soup from Aloha Kitchen: Recipes from Hawai'i (page 97) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pohole fern salad; Cornbread; Sweet bread rolls

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Portuguese sausage patties" for Portuguese linguiça sausages.

  • Rinshin on March 21, 2025

    This soup had unusual flavor components, such as cloves, whole star anise, and cinnamon, combined with beans, smoked ham shank, Portuguese sausage, thyme, rosemary and parsley. Although we enjoyed it, it’s not something we would crave again. We served it with rice, as suggested in the recipe.

  • tmjellicoe on March 08, 2024

    We really enjoyed this soup. I made the Portuguese sausage using the recipe from this same book and it was tasty. I used smoked pork hock as shanks were unavailable. I only used 1 though and it didn’t provide as much meat so next time I would use at least 3 hocks. I’m also tempted to use cabbage as well as kale and mixed beans instead of just kidney beans.

  • imaluckyducky on September 19, 2019

    O.M.G. This soup is officially in my Top 5 favorites of all time. The style is close to minestrone, however with sausage and a Portugese flavor profile that includes star anise, cloves, and cinnamon. Portugese sausage is incredibly hard to find in my area, so I used hot italian sausage with great success. Spanish chorizo could also be used. Lacinto kale was MIA at the store, so I reverted back to cabbage, the traditional ingredient. I doubled the amount of the spice blend and added salt to taste. This created an addictive, "I want more as I eat more" kind of soup. Will make again.

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