Portuguese Kale Soup Recipe - Allrecipes.com
Portuguese Kale Soup Recipe
  • READY IN 8 hr

Portuguese Kale Soup

Recipe by  

"The best Portuguese soup made by my mother, Christina L. Pacheco"

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Original recipe makes 10 servings Change Servings
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Directions

  1. Soak beans in twice their volume of water 8 hours or overnight.
  2. In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  3. Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Kitchen-Friendly View
  • COOK 1 hr 30 mins
  • READY IN 8 hrs
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2007

This is a good recipe and if you're from R.I. or SE Mass then you know all about Portugese soup. I'll give you a couple of twists on the recipe provided that will make it a little easier and taste great. For the broth use 1/2 beef broth and 1/2 chicken broth. No need to make your own unless you really want to. Around here we don't use the cabbage and we use either red kidney beans or pinto beans. In other parts of the country it is hard to find Chourico....(not to be confused with Chourizo which is Mexican and is very different), but the Chourico is essential! Linguica comes in a close second and is easier to find. If you really want to taste authentic Portugese soup then you really should make the effort to find the Chourico. But beware!! it is spicy! This is great soup that tastes very unique but try it without the kids first..it may be a little much for them. Give it a try!

 
Most Helpful Critical Review
Jan 31, 2010

Im 100% Portuguese, born in Azores, Portugal, this recipe needed help. This is what I did to improve it 100%. Instead of beef bones I used 8 c boiling water and to it added 8 beef bouillon cubes, I also used 2 c homemade re-heated Chicken Stock. I used 2 cans Red Kidney beans, my preference, u can use one red and one can of Chick peas. I also added 1 can Diced tomatoes. First I sauted 2 onions & 5 cloves garlic in 2T Olive Oil for 7 min. Then I added chopped in quarters the whole package Gaspars linguica, chopped and quartered, sauted that for 10 min. covered, stirring occasionally. Then added canned beans & tomatoes, and 2 bay leaves. Let that simmer, 20 min. then added the beef bouillon and chicken stock, and 1/2c Portuguese White Wine, let that simmer ag. ab. 15 min. Lastly, I added 5 chopped peeled potatoes, 3 bunches chopped Kale, 1/2 head of chopped cabbage, 4 oz tiny pasta and some sea salt & black pepper to taste. Done in 15 minutes. Yummy!

 
Oct 02, 2003

John, your mom certainly knew what she was doing because my family and I agreed that this was one of the best soups we've ever eaten! I didn't add the bones to the soup, however, slowly roasted beef bones the day before and then made my stock.(better flavor) The following day I was then able to get rid of the fat that had surfaced and hardened. If I hadn't already had the bones in the house, I would have just used canned low salt beef broth and consomme. I did add more seasonings to the soup (garlic and onion powders) along with a can of beef consomme for some added flavor. Hubby did the grocery shopping and couldn't find pea beans, so we used canned pinto beans instead. Our grocery store didn't carry chorizo, so he decided to go to a specialty market to get it and paid $11.00 a pound for the sausage. Yikes! The kale held up beautifully in the soup (thanks Mic for the 411 on kale), the chorizo added a hint of heat and the cabbage mellowed out the whole soup with a touch of sweetness. Thanks for an amazing and delicious soup recipe that's even more appreciated on a sub-zero winter evening!

 
Oct 02, 2003

This is very tasty! I used hot Portuguese Linguisa sausage, red cabbage, yellow potatoes, three cans of beef broth (and added some extra water)and a pinch of crushed red pepper along with the kale and it turned out wonderful!

 
Oct 02, 2003

This recipe has got to be the best! Only reason I did not give 5 stars to the kid friendly rating is because it may be too spicy for really young children. Instead of dried, I used canned white northern beans, tossed everything into the pot and let it simmer. Absolutely delicious.

 
Jun 13, 2006

I've never had kale but got a whole lot from a local farm, so I turned to allrecipes to figure out what to do with it. I was skeptical, but this was a success! Hubby and I both liked it, but kiddos only ate the potatoes. I didn't know what white pea beans were, so I used two cans of black eyed peas. I used beef broth instead of the soup bones. I cut back on the cabbage because it all wouldn't fit in my biggest stock pot. How much is one bunch of kale? I just had a huge bag of it from the farmers. Anyhow, I'm not scared of kale anymore and plan to try other recipes too! (Like I said, I've got a huge bag of it!)

 
Nov 15, 2005

good soup! i also add 1-2 cans of peas smashed. stew beef 1lb. hand full of ditalini macaroni during the last 5-10 min of cooking..and 2 cans of kidney beans

 
Oct 02, 2003

This was good, but way too spicy for me (because of the meat). I didn't have any bones so left that out. I cooked this in a crockpot and it sure smelled good! Makes a generous amount. Would be great soup to chase away a cold!

 

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Nutrition

  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 8.4 g
  • 33%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 321 mg
  • 13%

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

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