Cape Cod Portuguese Kale Soup |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course. Ingredients:
1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans |
5 (13 1/2 ounce) cans beef broth |
2 cups water |
1 lb kale (broken up into small pieces or shredded) |
1 large onion, diced coarsely |
1/2 lb chorizo sausage, skinned and broken up |
1 lb linguica sausage, sliced into chunks |
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar |
1 teaspoon pepper |
1/2 teaspoon salt, broth is very salty, as is sausage (optional) |
1 -2 cup water (as needed while cooking) |
2 cups cubed potatoes |
1 -2 cup water |
Directions:
1. Soak beans overnight in cold water. In morning, drain beans.
2. ( OR used canned beans and cut down cooking time.).
3. In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
4. Bring to boil. Reduce heat, cook gently for 3 hours.
5. Add potatoes and 1 or 2 cups more water.
6. Continue cooking until potatoes are tender.
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