Directions:
- 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.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.94 Kcal (1235 kJ) | ||
| Calories from fat | 130.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 22% | |
|---|---|---|---|
| Cholesterol | 22.65mg | 8% | |
| Sodium | 1077.41mg | 45% | |
| Potassium | 1386.82mg | 30% | |
| Total Carbs | 27.28g | 9% | |
| Sugars | 10.47g | 42% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 16.08g | 32% | |
| Vitamin C | 18.6mg | 31% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.8mg | 16% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 46.38 Kcal (194 kJ) | ||
| Calories from fat | 20.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 22% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 8% | |
| Sodium | 169.41mg | 45% | |
| Potassium | 218.06mg | 30% | |
| Total Carbs | 4.29g | 9% | |
| Sugars | 1.65g | 42% | |
| Dietary Fiber | 0.63g | 16% | |
| Protein | 2.53g | 32% | |
| Vitamin C | 2.9mg | 31% | |
| Vitamin A | 0.1mg | 29% | |
| Iron | 0.4mg | 16% | |
| Calcium | 14mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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