Description
A Hawaiian comfort food classic made with smoked sausage, beans, macaroni, and veggies in a rich tomato broth. This Portuguese-inspired soup is hearty, smoky, and perfect for family gatherings or cozy dinners.
Ingredients
Broth:
- 8 cups water
- 1 bay leaf
Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 1 cup elbow macaroni (uncooked)
- 12 oz Portuguese sausage (linguiça), sliced
- ½ head cabbage, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- In a separate skillet, heat olive oil and sauté onion, garlic, carrots, and celery for 5 minutes. Add to soup pot. Stir in beans, tomato sauce, diced tomatoes, paprika, oregano, salt, and pepper. Simmer 20 minutes.
- Add Portuguese sausage, macaroni, and cabbage. Simmer another 15–20 minutes until pasta is cooked and flavors meld.
- Adjust seasoning and serve hot with crusty bread.
Notes
- Traditionally made in Hawaii with linguiça, but smoked sausage works too.
- For a thicker soup, mash some beans before adding pasta.
- Tastes even better the next day as the flavors develop.
- Prep Time: 20 minutes
- Cook Time: 1 hr 30 min
- Category: Soup / Main Course
- Method: Simmering
- Cuisine: Portuguese-Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 35mg
