Portuguese Kale Soup

Portuguese Kale Soup. Photo by Haversac


Ingredients:

  • bunch kale
  • 1/2 head green cabbage
  • 6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
  • lb linguica sausage, sliced 1/4 inch thick
  • lb red potatoes, diced
  • 2 (15 1/4 ounce) cans dark red kidney beans
  • 1 (14 1/2 ounce) can diced tomatoes
  • medium onion, chopped
  • garlic cloves, minced
  • teaspoons crushed red pepper flakes
  • bay leaves
  • 1/8 teaspoon Hungarian paprika
  • 1 -2 tablespoon olive oil
  • coarse salt
  • fresh ground black pepper

  • Directions:

    1. 1
      Wash kale under running water.
    2. 2
      Strip from tough stem, coarse chop and set aside.
    3. 3
      In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
    4. 4
      Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
    5. 5
      Cook, stirring occasionally until the onion is transparent.
    6. 6
      Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
    7. 7
      Adjust chicken stock as needed for desired consistency.
    8. 8
      Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

    food.com

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