Authentic Portuguese Kale Soup
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)
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
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.