A reader who signs herself just Barbara is looking for the Portuguese bean soup sold at the Punahou School Carnival. "That is the best Portuguese bean soup I have ever tasted ... I moved to Hilo several years ago and can't ... get to Punahou's fair anymore to enjoy the soup."

I found this recipe in a cookbook that came from a Punahou friend.

PUNAHOU PORTUGUESE SOUP

1/2 POUND DRY KIDNEY BEANS

1 POUND SMOKED HAM HOCKS

2 LARGE POTATOES, PEELED, CUBED

3 LARGE CARROTS, PEELED, DICED

1 MEDIUM ONION, PEELED, CHOPPED

1 cup celery, chopped

1 (16-ounce) can whole tomatoes

1 POUND PORTUGUESE SAUSAGE (HOT OR MILD), CUBED

SALT AND PEPPER TO TASTE

1 medium head cabbage, cubed

1 cup macaroni (optional)

Soak beans overnight in 3 quarts water. Cook until tender. Boil ham hocks in 2 quarts water until tender. Cut meat from bones.

When beans are tender, add the ham hock stock and meat, Portuguese sausage and all the vegetables except the cabbage. Add salt and pepper to taste. Simmer for 1 hour, stirring frequently. If too thick, add a little hot water or chicken or beef broth.

Add the cabbage last and, if desired, the macaroni. Cook until cabbage is soft and macaroni tender. Makes 10 large servings.