PORTUGUESE KALE SOUP
The best Portuguese soup made by my mother, Christina L. Pacheco
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 8h
Yield 10
Number Of Ingredients 9
Steps:
- Soak beans in twice their volume of water 8 hours or overnight.
- 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.
- Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g
EASY PORTUGUESE KALE SOUP
An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!
Provided by rn.leeann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g
PORTUGUESE KALE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot.
PORTUGUESE KALE SOUP
DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.
Provided by PaulaG
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale under running water.
- Strip from tough stem, coarse chop and set aside.
- In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
- Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
- Cook, stirring occasionally until the onion is transparent.
- Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
- Adjust chicken stock as needed for desired consistency.
- Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
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- In a heavy bottomed pot or Dutch oven, sauté onions in oil over medium high heat for three minutes. Add garlic and sauté for one minute. Add chourico and sauté for two minutes. Reduce to medium and add tomato paste and kale and sauté for five minutes, stirring frequently so it does not stick or burn.
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- Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
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