Vegetarian Portuguese Kale Soup Recipes

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Steps:

• Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

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.

Steps:

• Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
• Heat on medium with a lid.
• While the potatoes soften, simmer the chourico in a smallish sauce pan.
• Add a little olive oil if it's really lean sausage.
• Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
• (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
• Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
• Don't smash them entirely if you like a nice chunky soup.
• When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
• Turn off the heat, and let the onions start to wilt in the pan.
• Let the potato broth simmer without a lid for about 1/2 hour.
• Taste it.
• Adjust salt/pepper.
• Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
• Let it simmer with the lid off for about 1/2 hour.
• Taste it, adjust it.
• Add the juice of about the 1/4 of the lemon.
• Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
• Serve with some crusty bread, and parmesean cheese to put on top.

Steps:

• In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. 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 the 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. Enjoy!

Steps:

• In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
• In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
• Pour in 4 cups of chicken broth and add in potatoes.
• Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
• Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
• Discard bay leaves,
• Serve with crusty bread and butter.