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Kale Soup

SUBMITTED BY: Scotty

"I merged the best of two family recipes, then fiddled a bit. Pretty easy. Very Spicy if you use hot Portuguese sausage. Both the sausage(chourico or linguica) and jarred peppers (Pimenta Moida) are available online if you don't have a Portuguese market in your town. I prefer linguica for flavoring soups because is has just a little more fat. If you are trying to limit the fat, stick with chourico."

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SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1 medium onion, chopped
3 cloves garlic, minced
4 tablespoons olive oil
1 pound Portuguese chourico, broken into large chunks
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
salt and pepper
3 tablespoons Pimenta Moida (Portuguese hot chopped peppers)
1 bunch kale - washed, dried, and shredded
1/2 head savoy cabbage, shredded

What to Drink?
	Sauvignon Blanc

DIRECTIONS

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender.
Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.

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REVIEWS

Reviewed on Dec. 1, 2006 by stickmodee

When I made this, my wife called it "resturant quality".I added spinach, and used red and... MORE

Reviewed on Sep. 4, 2007 by Maureen MacK

Thank You, Scotty! It's easy to tell that you are a real New Bedford guy. This was wonderful.... MORE

Reviewed on Apr. 12, 2006 by SaraG

I make a variation of this soup, and it is delicious! I will try adding the kidney beans and... MORE

Reviewed on Jun. 29, 2009 by Anabela

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.

Anabela
Jun. 29, 2009

I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped 2 med. onions and minced 5 garlic cloves. I put those two ingredients in a large stock pot over 3T heated Olive Oil for about 7 minutes, stirring occasionally. I cubed 5 large Idaho potatoes, de-skinned and washed, I let them sit to dry out for a minute while I prepared 8 cups of buillion beef broth in a 2 quart saucepan. I added sliced Portuguese Gaspars Chourico sliced ab. 1 inch each, then chopped in quarters. Mixed that over the onion/garlic mixture for about 10minutes. Then, to this onion/garlic/oil/chourico mixture I added 1 can Red Kidney Beans, 1 can no salt diced tomatoes, 1/2t koarse salt, 1/2t black pepper. I then added the boiled over buillion mixture with 2 cups of chicken broth to onion/chourico mixture in the stock pot. I added 2 Bay leaves and brought this to a boil about 25minutes. I then added 2 T vinegar, 8ounces macaroni, the chopped potatoes and cooked additional 20 minutes and added more stock/ beef buillion boiled in water if needed. I then added washed 3 bunches of Kale and 1/2 head of cabbage thats been ripped in large bite sized pieces (do not use hard stalks) into the veggie/chourico mixture. I let it simmer and it was ready in about 20 minutes. This is absolutely delicious! My husband who hates veggies ate all of them, including the kale, cabbage and diced tomatoes!! This is a winner and so easy to make.

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4 users found this review helpful

I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped... MORE

Reviewed on Jan. 4, 2008 by rob

Tahhhhhhh bon! I'm not Portuguese, actually French-Canadian... but i grew up in New Bedford,... MORE

Reviewed on Mar. 10, 2009 by Kitchen Queen

I have been making this soup for years. It is very good. But if you want extra flavor go to... MORE

Reviewed on Feb. 9, 2009 by Wonderjane

I had to improvise with a couple of the ingredients due to lack of local availablity but was... MORE

Reviewed on Apr. 6, 2009 by mrs.cookalot

This soup was the best...I was so scared making it. it would barely fit into the pot...I... MORE

Reviewed on Dec. 13, 2008 by Flossy

This is just like my mom's Kale Soup. The only thing I changed was using Lima Beans instead of... MORE

Reviewed on Nov. 21, 2008 by oak tree

I cut this recipe in half and wished i hadn't! So yummy. GREAT winter soup and easy to make. I... MORE

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Recipe Submitter:

Scotty

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Seattle, Washington, USA

Nutritional Information

Kale Soup

Servings Per Recipe: 12

Amount Per Serving

Calories: 321

Total Fat: 16.8g
Cholesterol: 36mg
Sodium: 580mg
Total Carbs: 27.8g
Dietary Fiber: 7.2g
Protein: 16.2g

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Kale Soup

SERVINGS

INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

REVIEWS

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