Punahou Portuguese Bean Soup

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.

Ingredients Nutrition


  1. Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
  2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
  3. Simmer for 1 - 2 hours, stirring frequently.
  4. If too thick, add a little water.
  5. Add the cabbage, cook another hour until tender.
  6. Add more salt and pepper if needed.


Most Helpful

I'm a Punahou graduate living on the "mainland." I've made this recipe exactly many times, bringing back such fond memories. This recipe makes so much I eventually adjusted by keeping macaroni separate until serving. Pasta isn't mushy in leftovers this way. I also use more broth to keep leftovers soupy. Most importantly, I mail order Gouvea Portugese sausage! There are always canning jars of this soup in my freezer. Thank you for the recipe!

Jan B. November 28, 2015

I followed the recipe but after I put the cabbage in and cooked it another 45 minutes as directed it became like a stew instead of a soup.

skywalkerhi July 10, 2015

Excellent recipe! We used the ham bone from "Honey Glazed Hams Hawaii" and boiled it using beef Consommé. The flavors mixed together really bring it together. Our version subtracts the beans and there is no real loss in taste. Like everyone else I added the cabbage and macaroni a lot later so they didn't get too soft.

Joe G. March 29, 2015

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