More Great Recipes: Beans | Potato | Soup | Vegetable

Authentic Portuguese Kale Soup


User Avatar
Member since 2006

Serves 8 | Prep Time 30 | Cook Time

Ingredients

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.


Pairs Well With


Notes

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.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11134 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana