"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." — Scotty
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Portuguese chourico, broken into large chunks
2 (15 ounce) cans
kidney beans, drained
1 (15 ounce) can
garbanzo beans, drained
Yukon Gold potatoes, cubed
salt and pepper
Pimenta Moida (Portuguese hot chopped peppers)
kale - washed, dried, and shredded
savoy cabbage, shredded
When I made this, my wife called it "resturant quality".I added spinach, and used red and white beans for some color.A dash(or more!) of cayenne puts a little zest in it.We found we like it better if the greens are left with a little firmness, and not over-cooked. So good, and so good for you. This recipe is fantastic.
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.
Thank You, Scotty! It's easy to tell that you are a real New Bedford guy. This was wonderful. I've been trying to find this recipe ever since my favorite restaurant on the Cape closed. "Kadee's" in Orleans had a kale soup on the menu that was so similar to your recipe. I find that it is even better if it has time to be refrigerated overnight and reheated. All I can say though is, "Wicked Good"!!!
This was really great! I don't have a Portuguese market near me, so I modified the recipe. I also added a few things for taste and nutritional value. Instead of the chourica, I used hot italian sausage. Also, instead of adding the 2 pork chops, I added beef boullion to the water in the soup to add some meaty flavor. I also added a can of condensed split pea soup with ham, which added great texture, flavor and nutritional value. Instead of the Pimenta Moida peppers, I added plenty of cayenne pepper, and also a spoonful of hot chili paste. I also added 1 can of diced tomatoes. I included all of the other ingredients (onion, garlic, beans, potatoes, kale, cabbage) as written. This was a delicious, healthy, spicy, satisfying meal. I served with a loaf of french bread.
I have been making this soup for years. It is very good. But if you want extra flavor go to the local grocery store and find Lipton cup of green pea soup (it is a dry package soup) This makes the base of the soup rich and creamy.
This is just like my mom's Kale Soup. The only thing I changed was using Lima Beans instead of garbanzo beans. It was the way I remembered from growing up in Fairhaven. Thanks!
Sensacional! There must be some old-world mysticism at work here. The whole is far greater than the sum of all the parts. Fifteen minutes into cooking, my kitchen smelled of magic and wonder. The anticipation only made the actual ingestion that much sweeter. Well done Scotty and thank you. I owe your family members a few bottles of Vinho Verde! Obrigado!
Tahhhhhhh bon! I'm not Portuguese, actually French-Canadian... but i grew up in New Bedford, and always got Kale Soup from my friends market the Salchicaria. Since I'm in Vegas now and a long way from home, I couldn't get good Portuguese Kale Soup out here.... my parents had sent me some Gaspar's Linguica... and found your recipe. I was able to get all my other ingredients out here... Just like home man... thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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