Portuguese Bean Soup (Slow Cooker)

Portuguese Bean Soup

January 6: National Bean Day

Although Pacific Islanders and Asians dominate Hawaii’s immigrant population, there is a sizable settlement of Europeans (Brits, Scots, Russians, Germans, Spaniards and Portuguese) on the islands.

Portuguese cuisine is especially popular in Hawaii as the people shared their cultural cooking customs at the historic plantations. We especially love their donuts (malassadas), sweet bread (pão doce), sausage (linguiça) and bean soup served in several restaurants and food trucks.

This blog post presents a slow cooker recipe for Portuguese bean soup, a hearty stew of linguiça, ham hocks, vegetables and kidney beans. Portuguese bean soup is perfect for cold winter days, during January’s National Soup Month and National Slow Cooker Month and on National Bean Day.

Recipe

(Adapted from the Star-Advertiser)

For the soup stock

  • 2-3 smoked ham hocks
  • 2 cups water
  • 1 teaspoon dried rosemary leaves
  • 3-5 cloves garlic
  • 1 cup cilantro leaves, chopped

Directions

Line a 6-quart slow cooker with the appropriate cooking bag. Place the ham hocks in the crock pot and pour water over them. Sprinkle rosemary and crushed garlic.

Portuguese Bean Soup

Chop the cilantro and add to the crock  pot. Cover with the lid and cook on low for at least four hours until the ham hocks are tender. Remove the ham hocks from the crock pot and slice off the meat, discarding the bones and fatty skin. Return to the crock pot and add the remaining stew ingredients.

Portuguese Bean Soup

 For the stew

  • 12 ounces Portuguese sausage, sliced ½-inch thick
  • 2 cups tomatoes, diced
  • 1 large onion, sliced and quartered
  • 1 large potato, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch slices
  • 2 cans (15 ounces each) kidney beans with liquid
  • 1 can (15 ounces) tomato sauce
  • 3 cups cabbage, shredded

Directions

In the crock pot, add the sliced Portuguese sausage, tomatoes, onions and potatoes.

Portuguese Bean Soup

Mix in the carrots, kidney beans and tomato sauce. Stir until blended. Cover and cook on low for 6-10 hours or until the vegetables are tender. Stir in the cabbage, cover and cook for another 30 minutes or until the cabbage is soft. Ladle the stew into soup bowls and garnish with a sprigs of fresh cilantro or parsley. Serve hot with Portuguese sweet bread or over steamed white rice.

Portuguese Bean Soup

Notes

  • Obrigado (thanks) to Lisa L. for the San Miguel rooster prop in the final food photo above that she got for us in Portugal. She also used to be stationed in Hawaii years ago and is back this year for a few months working for the U.S. Navy. Lucky for her, she gets to eat Portuguese bean soup and other authentic local-style foods in Islander’s home state!
  • Other versions of the Portuguese bean soup recipe include macaroni to add texture and thickness to the broth.

Cock-a-Leekie

(Scottish Chicken and Leeks Soup)

Cock-a-leekie

January: National Soup Month

The ultimate comfort food for cold weather (and for colds and flu) is chicken soup. We have blogged before about tinolang manok, a Filipino-style chicken soup. But this recipe post is for cock-a-leekie, a Scottish-style chicken soup, for Hogmanay (Scottish New Year) and the upcoming Burns Supper celebrations in the latter part of January.

Highlander’s Scottish relatives shared several versions of their recipes with us but we have adapted one for our own tastes and kept the traditional ingredients—cock (chicken), leekie (leeks) and prunes. Other recipes add bacon rashers, rice or barley as thickeners, carrots, celery and onions. The hot broth is heart-warming, the chicken provides protein to the body, leeks lend a natural flavor and the prunes are for fiber.

During National Soup Month, cook a comfort food, cock-a-leekie, (Scottish chicken and leeks soup). Slàinte mhor (great health)!

Recipe

Ingredients

  • 3 leeks, sliced (white parts only)
  • 6 chicken drumsticks (2 leg quarters or 4 thighs)
  • 2-3 tablespoons butter
  • 3 slices bacon, chopped (optional)
  • 8+ cups of chicken stock
  • bouquet garni (thyme, bay leaf and parsley mix)
  • salt and pepper to taste
  • ½ – 1 cup prunes, cut in half

Directions

Wash the leeks thoroughly to remove the dirt embedded below the green tops. Trim the bottom of the leeks and slice the white parts. In a large pot, brown the chicken in melted butter. Stir in the chopped bacon and cook till crisp.

Cock-a-leekie

Add the sliced leeks. Pour in the chicken stock and bouquet garni. Cover the pot with a lid and reduce the heat to simmer. Let it stew for one hour, stirring occasionally and adding a cup or two of water to the broth, if more liquid is needed.

Cock-a-leekie

Remove the chicken from the pot, then take the meat off the bones and chop coarsely. Return the chopped chicken meat to the soup pot and season with salt and pepper. Add the prunes and simmer for 15 more minutes. Ladle the soup into bowls or cups. Serve hot with crusty bread.

Cock-a-leekie

Notes 

  • Happy Hogmanay (Scottish New Year) to all our blog readers! Have a happy and healthy new year!
  • We made a bouquet garni by putting a half teaspoon of dried thyme, one bay leaf and a teaspoon of dried parsley in a tea bag. Soak it in the soup while it is simmering over the stovetop. Discard after cooking.
  • Check out other chicken soup recipes by searching our blog.

Butternut Squash Soup

Butternut Squash Soup

February 4: National Homemade Soup Day

At one of Highlander’s work conference dinners, we met a fellow foodie, Sol S., who aspires to write a comfort food cookbook. He wants to feature recipes that are homemade, healthy and hearty. He shared with us his butternut squash soup recipe to try out in our own kitchen. It was delicious and simply satisfying! Butternut squash soup is comfort food for cold weather and is also appropriate for National Homemade Soup Day.

Recipe

(From Sol S.)

Ingredients

  • 1 medium butternut squash (we used 2 12-ounce bags of squash already cut and cubed)
  • 1 sweet onion, quartered
  • 3 cloves garlic with skins on
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 3 ½ cups chicken stock
  • 1 cup sweet corn

Directions

Peel the butternut squash, cut the ends off, remove the seeds and dice into 1-inch cubes. Peel and quarter the onion, removing the ends. In a large bowl, mix the squash, onions and garlic with the olive oil, salt and pepper until well coated. Place on a foil-lined baking pan. Bake in a preheated oven at 375 degrees F for 45 minutes (after 30 minutes, stir to roast evenly). Remove from the oven and discard the garlic skins.

Butternut Squash Soup

In a large pot, place the roasted vegetables (squash, onions and garlic) and cover with the chicken stock. Simmer for 20 minutes. Let cool. Transfer the mixture to a large bowl. In a blender, puree in batches. Put the pureed vegetables back in the pot and simmer with the sweet corn until heated through. Serve immediately in soup bowls.

Butternut Squash Soup

Notes

  • Sol S. garnishes his butternut squash soup with cooked shrimp or crabmeat or shredded chicken.  The sweet corn adds texture to this recipe. Good luck to him as he authors his project!
  • Search our blog for other soup recipes.