Kale Soup with Portuguese Sausage Recipe - Allrecipes.com
Kale Soup with Portuguese Sausage Recipe
  • READY IN 10+ hrs

Kale Soup with Portuguese Sausage

Recipe by  

"A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 hrs
  • READY IN

    10 hrs 15 mins

Directions

  1. Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
  2. Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2011

Have been cooking Green Soup for years (with almost same recipe). Delicious. Don't understand need for 8 hour cooking of canned beans, or why you would discard onion and garlic. Kale would best be cut very finely. I usually add a few potatoes. Thing I'll make some right now.

 
Most Helpful Critical Review
Nov 07, 2011

I found this dish had a lot of potential but really lacking in flavor. It was quite bland and I figured out why. Why simmer canned beans for 8 hours and then discard the onion and garlic? This caused everything at this point to be way over done (8 hours cooking on LOW). Why add garlic salt when you've added fresh garlic cloves and kosher salt? Increase the garlic cloves and kosher salt. Lastly, by adding the sausage only long enough to smell the sausage fails to infuse it's flavor into the beans. Bottom line, cook the whole thing except for the kale for about 4 to 5 hours. That said, I made it again, added 3 chopped serrano peppers, 1 with seeds, increased the garlic cloves 8 fold and added the kale half way through. To me, the secret here is to infuse all of these wonderful flavors including the sausage into the beans and kale.

 

13 Ratings

Dec 22, 2011

I changed it up a little; chopped up the onion and garlic, threw it in the crockpot with the chicken/beef stock, beans, sausage, and carrots. Don't add any extra salt, the sausage will take care of that! Also added a few tablespoons of tomato paste and a splash of red wine. let it cook on high for around 3 hours, then added the chopped up kale. SOOOO delicious

 
Nov 26, 2011

I left out the garlic salt, and added a little more paprika [in addition to what's in the Andouille], and I added some marjoram and saffron. I envision making this again and trying adding oregano, tarragon, chervil, or basil. Also, I used Linguiça Portuguese sausage, because I happened across it in a Latin market near me; it's not usually readily available in my area.

 
Jan 17, 2012

This soup was tastey to me. Some of my kids and husband really liked it and some kids thought it was just alright. I do not think the serving amount is correct, or maybe I just serve big bowls of soup, but I think not. Thank goodness I used another quart of chicken stock for a total of 3 quarts of stock. I followed other suggestions and chopped the onion and minced the garlic, and added extra garlic. I substituted green chard for kale. I also added bit of red pepper flakes and tossed in about 3/4 cup of frozen okra to help thicken it up just a bit.

 
Dec 29, 2012

The proportions are great, but I've made a few changes to the method. I start with the sausage, halved and sliced in the pot with some olive oil so it won't stick. I cook that for a little while, then remove the suasage and add the carrots, cook for about 3-5 min, then add the onion, celery and garlic (half a jalipeno, seeded deveined, sometimes) and cook until they are soft. I add all the the other ingredients, including sausage and simmer until done, about an hour-and-a-half. I make this every few weeks during the cold months and the whole family loves it.

 
Jan 13, 2014

This was a GREAT soup but I gave it 4 stars because I had to modify a few things to get it to great. As other reviews suggested (and my slow-cooker intuition told me) I removed the sausage from casing and fried it with onions and put it in the very beginning. I didn't have broth, so u used 2 tbsp of beef bouillon and to make it lower cal, I used spicy turkey sausage. Also, I left the onions and garlic in and upped them both (as well as the carrots and celery). The soup came out SUPER hearty, healthy and flavorful despite being low-cal, low-fat, low-sodium. This was a great base for a recipe that I tweaked and fine-tuned.

 
Jul 08, 2013

Yummy! After reading all the reviews, and following Beatrice's time table, I started with a hot italian sausage, added 1 jalapeno, cut the recipe down to 10 servings (as dinner it was 4), and it was ready in 1 1/2 hours. This will be a regular around here all winter!

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 499 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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