• Cooking Time:
  • Servings: 8
  • Preparation Time: 30


This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.


  • 1 cup dried red kidney beans (soaked overnight in cold water) or use 2 cans cannellini beans
  • 5 (13 1/2 ounce) cans beef broth
  • 2 cups water
  • 1 lb kale (broken up into small pieces or large shred)
  • 1 large onion, diced coarsely
  • 1/2 lb chorizo sausage, skinned and broken up
  • 1 lb linguica sausage, sliced into chunks
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1 teaspoon pepper
  • 1/2 teaspoon salt, broth is very salty, as is sausage (optional)
  • As Needed
  • 1-2 cup water (as needed while cooking)
  • 2 cups cubed potatoes
  • 1-2 cup water


  • Soak beans overnight in cold water. In morning, drain beans.
  • ("OR" used canned beans and cut down cooking time.).
  • In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
  • Bring to boil. Reduce heat, cook gently for 3 hours.
  • Add potatoes and 1 or 2 cups more water.
  • Continue cooking until potatoes are tender.

Categories: Beans  Potato  Soup  Vegetable 
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