Zippy's Portuguese Bean Soup: A Hawaiian-Style Favorite

Zippy’s Portuguese bean soup is a hearty Hawaii-style soup built around smoked pork, Portuguese sausage, kidney beans, tomato, vegetables, and macaroni. This home-style version layers savory broth with tender beans and a little cabbage; it is filling enough to serve as a meal, and the sausage and ham hock bring plenty of flavor without complicated seasoning.

Ingredients

1 tablespoon (15 ml) neutral cooking oil
12 ounces (340 g) Portuguese sausage, such as linguica, sliced into ¼-inch (6 mm) rounds
1 medium yellow onion, about 1½ cups (225 g) diced
2 celery ribs, about 1 cup (100 g) diced
2 medium carrots, about 1 cup (130 g) diced
4 garlic cloves (about 12 g), finely chopped
2 smoked ham hocks, about 2 to 2½ pounds (900 g to 1.1 kg) total
8 cups (1.9 L) low-sodium chicken broth
2 cups (475 ml) water
1 can diced tomatoes, 14.5 ounces (411 g), with its juices
2 bay leaves
1 teaspoon (2 g) sweet paprika
½ teaspoon (1 g) black pepper
2 cans kidney beans, 15 ounces (425 g) each, drained and rinsed
3 cups (210 g) thinly sliced green cabbage
1 cup (100 g) dry elbow macaroni
½ to 1 teaspoon (3 to 6 g) fine salt, added to taste at the end

Instructions

Prepare the ingredients. Dice the onion, celery, and carrots; chop the garlic; slice the sausage; and rinse and drain the kidney beans. Slice the cabbage into short, bite-size strips. Having these ready before the pot goes on the stove makes the longer simmer straightforward. Keep the salt aside because the sausage, broth, and ham hocks can all contribute a good deal of seasoning.
Brown the sausage and soften the aromatics. Heat the oil in a large heavy soup pot or Dutch oven over medium heat. Add the sausage and cook for about 4 minutes, turning the slices once, until lightly browned and fragrant. Add the onion, celery, and carrots and cook for another 4 minutes, stirring occasionally. Stir in the garlic, paprika, and black pepper for 30 seconds; do not let the garlic darken, as it can taste bitter.
Build the broth and simmer the ham. Add the ham hocks, chicken broth, water, diced tomatoes and their juices, and bay leaves. Stir and bring the liquid to a gentle simmer, which generally takes about 5 minutes. Lower the heat so the surface bubbles quietly, cover the pot partially, and simmer for 90 minutes. Check occasionally that the soup is not boiling hard; add a little water if the hocks are not mostly submerged. For an uncooked, uncured pork hock, check the thickest meaty part with a food thermometer: the USDA FSIS safe minimum for a whole cut of pork is 145°F (63°C), followed by a 3-minute rest. Ready-to-eat smoked hocks should be handled according to their package directions and simmered until tender.
Shred the ham. Lift the hocks out with tongs and let them cool just enough to handle. Remove the meat from the bones, discard the bones, skin, and any tough pieces, and tear or chop the meat into bite-size pieces. Return the meat to the pot. If the ham is still resistant when pulled with a fork, simmer it longer before removing it; hock size and how it was cured can change the time needed to become tender.
Add the beans and cabbage. Stir in the kidney beans and cabbage. Simmer gently for 15 minutes, uncovered, until the cabbage softens and the beans are hot throughout. Taste the broth before adding salt. If the soup seems too concentrated, add a splash of water; if it seems thin, let it simmer a little longer before adding the pasta.
Cook the macaroni in the soup. Stir in the dry macaroni and simmer for about 9 minutes, or until just tender, stirring now and then so it does not settle and stick to the bottom. Check the package timing and begin tasting a minute or two early. Remove the bay leaves, season with salt as needed, and serve hot. The pasta will continue to absorb broth as the soup stands, so serve soon after it is cooked for the loosest texture.

Tips

Choose sausage for flavor, not just heat. Portuguese sausage is the characteristic choice for this Hawaii-style soup. If it is difficult to find, use linguica; kielbasa also works, though it gives the broth a milder, less distinctly Portuguese-sausage flavor. A small pinch of extra paprika can add some of the color and gentle smokiness that the substitute may lack. Spanish chorizo is more assertive and can make the soup taste noticeably different.
Adjust salt only after simmering. Ham hocks and sausage vary in saltiness, and broth brands do too. Starting with low-sodium broth gives you more control. Taste once the beans and ham are in the pot, then add salt in small pinches rather than salting the full pot early.
Keep the simmer gentle. A hard boil can break up the beans, make the broth cloudy, and cause the pork to tighten before it softens. A few small bubbles are enough. If using especially large hocks, allow extra simmering time until the meat separates easily from the bone.
Plan for the pasta to thicken leftovers. Macaroni keeps soaking up liquid as it sits. If you know you will store several portions, cook the pasta separately and add it to each bowl; otherwise, simply loosen reheated soup with broth or water.

Serving Suggestions

Serve the soup in deep bowls while the macaroni is still tender and the broth is plentiful. A slice of crusty bread, a soft dinner roll, or warm rice makes a useful partner for the savory broth. For a lighter meal alongside it, offer a simple green salad dressed with vinegar or citrus; a sharply dressed side balances the richness of the ham and sausage without competing with the soup’s seasoning.

Set out a small bowl of chopped parsley or green onion for anyone who wants a fresh finish. Keep extras restrained: the soup already has several savory components, so it does not need a heavily seasoned garnish. If serving a group, keep the pot warm over very low heat and stir occasionally, but avoid leaving it out at room temperature for an extended period. The macaroni will soften if held hot for a long time, so it is best to cook it close to serving.

Variations

Use canned beans for convenience. This recipe uses canned kidney beans so they can be added after the hock has made a flavorful broth. If you prefer dried beans, cook them separately until tender before adding them; do not add them dry to this timing, since they need a much longer cooking time and can remain firm in an acidic tomato broth. Drain the cooked beans before stirring them into the soup.

Change the greens or vegetables. Replace the cabbage with chopped kale, adding it a few minutes earlier because its leaves are sturdier. You can also add a diced potato with the beans if you want a more substantial bowl; cut it into small, even pieces and simmer until tender before adding the macaroni. A potato will make the broth starchier, so add a little extra broth if needed.

Make it less meaty. Leave out the ham hocks and use vegetable broth, then increase the beans to three cans and add a teaspoon of smoked paprika for a deeper savory note. The result will not have the same pork-rich broth, but it remains a substantial bean-and-vegetable soup. Check the salt at the end, especially if the vegetable broth is already seasoned.

Keep the noodles separate. If you are making the soup ahead, cook the macaroni in a separate saucepan and drain it just before serving. Spoon some into each bowl and ladle the soup over it. This keeps the pasta from absorbing much of the broth during storage and works especially well when reheating individual portions.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow covered containers so they cool promptly. The soup keeps for 3 to 4 days in the refrigerator. If you have made a large batch, divide it among smaller containers rather than putting a deep, hot pot directly into the refrigerator. Store pasta separately when possible for the best texture; if it is already mixed in, expect it to become softer and the soup thicker.

For longer storage, freeze the soup for about 2 to 3 months for best quality. The beans and broth freeze well, though cabbage and macaroni may soften after thawing. Thaw overnight in the refrigerator or reheat from frozen in a covered saucepan over low heat, adding a little water or broth as needed. Reheat leftovers until the center reaches 165°F (74°C), stirring so the soup heats evenly. Individual portions can also be reheated in the microwave in a covered, microwave-safe bowl, with a stir halfway through.

Frequently Asked Questions

Is Portuguese bean soup the same as Zippy’s soup? This is a home-style recipe inspired by the hearty Hawaii-style version associated with the name in the search. It uses familiar elements—Portuguese sausage, ham, kidney beans, tomato, cabbage, and macaroni—but it is not presented as an official restaurant formula. Recipes and family preferences can differ in the amount of meat, vegetables, and seasoning.

What can I use if I cannot find Portuguese sausage? Linguica is the closest practical substitute and is often available at butcher shops or grocery stores with a broad sausage selection. Kielbasa is a milder alternative that still gives the soup a smoky, savory base. If using either, taste before salting because their salt levels vary. Spanish chorizo can be used, but its stronger spice and cured flavor will shift the soup’s character.

Can I make this soup in a slow cooker? Yes, but brown the sausage and vegetables in a skillet first for better flavor, then transfer them to the cooker with the hocks, broth, water, tomatoes, bay leaves, paprika, and pepper. Cook until the pork is tender, following your appliance’s guidance for the setting and size of the hocks. Add cooked or canned beans and cabbage near the end, then cook macaroni separately and stir it in before serving. Slow cookers vary, so tenderness is a better guide than relying on one exact time.

Can I use a different cut of pork? A smoked ham shank can stand in for ham hocks and is often meatier. You can also use diced smoked ham, but it will not create the same depth of broth or need as long to cook; add it with the beans and vegetables instead. If the substitute is unsmoked or uncured pork, follow the safe-temperature guidance in the cooking step and simmer until tender.

Why did my soup become very thick? The macaroni absorbs broth as it cooks and continues to do so while the soup cools, so a thickened pot is normal, especially the next day. Stir in hot water or broth a little at a time while reheating until it reaches the consistency you like. Add more only after tasting, since extra broth can dilute the seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Zippy’s Portuguese Bean Soup: A Hawaiian-Style Favorite