Hawaiian Soups

Portuguese Bean Soup
Oxtail Soup
Big Island
      Chicken Curry
Bara's Creamy
     Garlic Mushroom
      Chicken Soup
Caldo verde
      (Portuguese Kale
     Soup)
Dried Scallop Soup
MahiMahi Chowder
Chuk
Albondigas Soup
Hung Ova Soup
Fresh Tomato Soup
Hawaii Kai Portagee Bean Soup
Big Island Chili
Beef Stew
Beef Stew 2

Flat out delicious Hawaiian Soup Recipes.

Portuguese Bean Soup

2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat! Makes 12 servings.

Oxtail Soup

1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel, optional
1 slice ginger, crushed
1/4 cup liquor (wine or whiskey, optional)
Salt to taste
1 stalk green onions
Chinese parsley

Boil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.

Big Island Chicken Curry

2-5 lbs boneless/skinless Chicken thighs & breasts
1 small bag Baby carrots
2-3 med Potatoes peeled and cut into rounds, (not too thick, not too thin!)
1 Onion, sliced thin
1 box Golden Curry (mild or Hot) 3 cloves fresh Garlic, smash 'em & remove peel
1/2 fresh Lime for juice (tahitian limes from maui are the best)
Oil for frying
Salt, Pepper, to taste
2 C Water
1/2 C Coconut milk
1/3 C Shoyu

Cooking Instructions:

Heat cooking oil in med. cooking pot, just enough to coat bottom of pan). Rinse chicken and cut into med. sized pieces. Salt and pepper chicken; add to hot oil with 2 cloves garlic and brown well; (SMELLS GREAT)... Add carrots, onion,and potatoes once chicken is cooked. Add 1/2 cup water & cover; simmer for a 10 moments. Cut Curry block into small squares; add to the pot with the rest of the water, coconut milk, remaining garlic clove and shoyu. Mix gently until curry is "melted" and blended. Lower heat, cover and simmer for 25 minutes. May add more water if curry is too thick. When potatoes and carrots are tender, squeeze fresh lime juice into pot- mix gently; turn off heat and let finish cooking for 5-minutes. PAU!

Additional Comments:

Believe it or not, the lime juice adds a great flavor. Of course, gotta serve with hot cooked rice.