Reviewed: Apr. 26, 2013

CHORIZO isnt supposed to be an ingredient in kale soup,if you cant get LINGUICA or CHOURICO dont bother!

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Reviewed: Nov. 13, 2012

This has become the favourite soup in our home. My Husband and Son told me of all the homemade soups I make; this is by far the best. There is so much flavour from so little ingredients...so quick to put together. I just use beef stock instead of water and it's still as good, I don't go to the trouble of use the bones to make my stock.

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spymomca

Reviewed: Oct. 21, 2012

My husband loved it, even though I substituted beef broth and used turkey kielbasa. I did add some garlic and bay leaf. He wants the recipe so he can make it himself. Hmmm...okay, so 5 stars from my husband.

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Cate

Cooking Level: Intermediate

Home Town: Freeport, Maine, USA

Living In: Cumberland, Maine, USA

Reviewed: Jun. 5, 2012

Was okay.

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denise

Reviewed: Feb. 17, 2012

This is a good, easy, healthy soup and a perfect way to introduce children to important green veggies! I did not have beef soup bones so I used a combination of low sodium canned beef broth, low sodium canned chicken broth, and beef consommé. Because I love the buttery sweetness of cabbage after a long simmer I added the cabbage midway through the cooking of the beans. Don’t let not planning ahead send you scampering for a can of beans for this recipe. Dried beans are healthier, tastier, and have a better texture than canned. If you can’t soak the beans overnight just bring them to a boil for two minutes and then let them soak for one hour before draining, rinsing, and proceeding with the recipe.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 3, 2011

Does not disappoint! Have made it as is, and then with chicken sausage & chicken broth, both times were delicious and hearty. Will certainly pull this one out over the winter!

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Reviewed: Sep. 8, 2011

This recipe was spot on.the person who made this has a Portuguese name so I assume they are.it is made with no canned items or bullion which I think changes the recipe from being authentic.excellent!I am Portuguese and originally come from RI.This is excellent!

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kita

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Palm Coast, Florida, USA

Reviewed: May 24, 2011

Very good. The second day is even better and I added cream to it the second day.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Mar. 14, 2011

I used beef and chicken base instead of beef soup bones to make this recipe easier. Instead of white pea beans (small navy beans) I used red kidney beans. I also used portuguese sausage (linguica) instead of chorizo (personal preference) that I pan seared before adding to the soup base, in the sausage fat I added some onions and garlic, then reduced with red wine. Other that that recipe was as directed. This was really hardy soup that went well with day old french bread. Thanks for sharing.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Feb. 18, 2011

This is the original recipe that my Grandmother (born in Terciera, Azores Portugal) Jeronima rest her soul, used to make for us as a child. And the pea beans are also referred to as Navy beans. Oh a little taste of home.Thank you

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