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In this recipe I followed everything to exact directions, the only things I changed were that I added 1 can of chicken stock and 1 stalk of celery. I used traditional Portuguese linguica and I also undercooked the pasta and you do not need to cook the cabbage for an hour it becomes tender a lot sooner than 1 hour. This is an amazing recipe thanks for sharing it brought my hubby back home to the islands after eating this meal

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Desiree S. November 13, 2014

This recipe was a real crowd pleaser. I made a few adjustments. <br/><br/>To cut down on fat:<br/>I put the ham hocks in the crock pot, covered it with water/chicken stock, added some herbs available (fresh thyme,basil,sage) and left it to cook overnight. In the morning, the meat was tender and falling off the bone so I could "pull the pork" into bite-sized pieces and throw the bones away. I cooled the crock pot down then stuck it in the refrigerator overnight. The rendered fat hardened and I could easily scoop it out and throw it in the trash (yuck! it is amazing how much fat is on those ham hocks).<br/><br/>to reduce the acidity of crushed tomatoes:<br/>I replaced the crushed tomatoes with 2 cans of tomato soup<br/><br/>To prevent mushy macaroni:<br/>I undercooked the pasta (5 minutes only), then added it to the soup just before serving.<br/><br/>Masako, Mahalo for sharing this recipe!

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Kathi Salloum September 30, 2014

I made this soup for dinner yesterday in the crock pot. Only changes I made were I had two smoked turkey wings instead of ham hocks and I used regular kielbasa instead of linguica. Soup was outstanding, all my kinds loved it as well as husband. Only change I will make going forward with all my soups is I am going to cook the pasta separately and just add to the bowls so it does not get mushy. Will definately make again.

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Lucky Chef July 22, 2008
Punahou Portuguese Bean Soup