Punahou Portuguese Bean Soup

1. 1

   Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.

2. 2

   Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.

3. 3

   Simmer for 1 - 2 hours, stirring frequently.

4. 4

   If too thick, add a little water.

5. 5

   Add the cabbage, cook another hour until tender.

6. 6

   Add more salt and pepper if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.