With the holiday season here, I’m remembered of the times when we came home from midnight mass with Portuguese Soup for dinner. This is a classic meal, especially in the cold winter holidays, which my grandmother used to make for me. When she passed, my mother took on the torch and now I’ve started to introduce this comfort food to my children. With its intense flavor is sure to warm you on a cold night.
Adapted from a Sam Choy Recipe
6 Ham Hocks
1 Large Onion, diced
4 Garlic cloves, minced (or 2 tsp Garlic Powder)
1 bunch Cilantro, chopped
1 Can Tomato Paste
2 Large Potatoes, skinned & diced
3 Cups Carrots, diced
1 can Kidney Beans, drained
½ lb Lentils, soaked
1 Small head Cabbage, chopped
1 -2 lbs Portuguese Sausage, diced (the more the better)
1 Gallon Water (about)
Shoyu (Aloha brand)
Pepper to Taste
In a large pot boil Ham Hocks in enough water that they’re submerged for 2-4 hours or until meat is tender and starts to fall off the bone. Add more water if necessary. Remove as much meat as possible. Put the meat in a separate bowl and *place pot with broth in the refrigerator overnight or for a few hours, enough to hard. Skim fat off the top of the broth and throw away fat.
Heat up the soup base over Medium heat and add onions, garlic, and parsley. Add more water if needed. Bring to a boil, stir and lower heat.
Stir in tomato paste, potatoes, carrots, kidney beans, lentils, and cabbage. Mix all ingredients together and let simmer.
Chop ham hocks into small pieces if necessary and remove bones. Add ham hocks back into the pot and let simmer for 10 minutes.
Add Portuguese Sausage and let simmer for about 10 more min or until potatoes & carrots are cooked through. Add enough Shoyu, pepper to flavor to taste.
Serve hot over rice or with bread or crackers.
*Optional Step, if you don’t have the time, then there’s no problem in skipping it.