Portuguese Bean Soup

This robust Hawaiian soup, packed with Portuguese sausage, ham and kidney beans, is instant comfort in a bowl with a light smoky tomato, and vegetable flavor finished with a hint of chili pepper.

Dietary Considerations
Soy Free


Water, Kidney Beans (Dark Red Kidney Beans, Water, Sugar, Salt, Calcium Chloride [Firming Agent], Disodium Edta [For Color Retention]), Pasta (Water, Fine Ground Durum Semolina [Wheat]), Tomatoes (Tomatoes, Tomato Puree, Salt, Citric Acid, Calcium Chloride), Portuguese Style Sausage (Pork, Water, Nonfat Dry Milk, Salt, Sugar, Garlic Powder, Paprika, Spices, Sodium Erythorbate, Natural Flavorings, Sodium Nitrite), Ham (Cured With Water, Salt, Vinegar, Brown Sugar, Sodium Phosphates, Maltodextrin, Sugar, Sodium Bicarbonate, Sodium Erythorbate, Dextrose, Spice Extractives, Sodium Nitrite, Potatoes, Onions, Carrots, Green Cabbage, Celery, Modified Corn Starch, Garlic (Water, Garlic), Cultured Dextrose, Salt, Black Pepper, Hickory Smoke Flavor (Maltodextrin, Natural Hickory Smoke Flavor), Chili Pepper.
Contains: Wheat, Milk.

Packaging Details

0 30383 19675 5
2 00 30383 19675 9
4 Case Pack
4/4lb Pouch
Case Yield
2 Gallons
Net/Gross Case Wt.
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
18 T X 5 H


Caution: Soup will be hot. Use care when removing soup from saucepan.
Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours
  •  Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  •  Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot.
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.


Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days


24 Months frozen, 30 days refrigerated