It’s my one year Blogiversary! Time sure has flown by and to celebrate I am doing a Hawaii themed giveaway. In this giveaway you will receive a Lilikoi (passion fruit) jelly, a hula girl ornament, a bag of Lion’s Chocolate Macadamia Nut Coffee, a box of Hawaiian Host Kona Caramacs and a Hawaii Cookbook (Hawaii’s Part Food)! To enter leave a comment that you did one of the following (multiple entries allowed): 1. Leave a comment on the post. 2. Like me on Facebook. 3. Follow me on Twitter. Here’s a pic of the goodies.
One of the things I miss most about food in Hawaii is Portuguese Bean soup. This soup is so popular it’s served at many restaurants and even as school fundraiser. For Christmas I received a cookbook that had not one but FIVE Portuguese Bean soup recipes! Now I had no excuse and I was excited to try it now that the weather was getting a little cooler in So Cal.
Portuguese Bean soup has nice chunks of Portuguese sausage, some type of bean and Macaroni in a tomato base broth. I chose this recipe first since it had Lentils and Butternut Squash and I was interested in seeing how this would make the soup heartier and creamier. (Maybe healthier?) Make sure you have 4-5 hours to make this soup!
Portuguese Bean Soup with Lentils and Butternut Squash
adapted from Hawaii’s Ohana Cookbook
serves 8-10
1-1.5lb Ham Bone or Smoked Ham hock
1 package Butternut Squash, cubed
2 packages Portuguese Sausage (Linguisa and Kielbasa ok too)
1 medium onion, diced
2 cans pinto beans
1 can Progresso Lentil soup
1/4 cup Ketchup
3 Tbsp. dark brown sugar
1 Tbsp. minced parsley
6 dried Bay Leaves
1 cup small Macaroni Noodles
1. Place ham bone and onions in a large deep pot with enough water to cover most of the ham bone. Bring the pot to a boil, then lower the pot to a simmer. Let the pot simmer until meat softens and starts to fall off the ham bone.
2. When the ham is falling off the bone, remove bones and cut any remaining meat off the bone and return to the pot. Slice Portuguese sausage in half length wise and then into 1/4 inch pieces and throw into the pot. Add in cubed butternut squash.
3. Add in pinto beans, Lentil soup, ketchup, dark brown sugar, minced parsley and bay leaves.
4. Let cook until the squash is easy to cut with the stirring spoon. Add in macaroni and simmer until noodles are soft. Adjust seasoning if necessary.
This soup came out great! I shared some with my boss and my friend LT and both loved it. I had wanted to try the other 4 recipes for Portuguese Bean Soup in the cookbook my mom gave me, but to be honest I don’t know if I will be able to top this one. This soup freezes great as well! I have 2 more servings waiting for me in my freezer!
