Portuguese Kale Soup 4 Recipe

Portuguese Kale Soup 4 – all the flavors of Portugal – a melting pot of Mediterranean cultures. Explore the influences on the Portuguese cuisine and embrace the spices and ingredients typical of Mediterranean including kale soup / soup

Sorry for the lack of pictures for this Kale Soup 4 – coming asap.

Kale Soup 4 Ingredients

Portuguese Kale Soup 4

  • 1 lg. beef soup bone
  • About 12 c. beef stock (*see note)
  • 1 lb. linguica or kielbasa sausage, sliced
  • 1/2 lb. chorizo sausage, sliced
  • 2 bunches fresh kale, about 1 1/2 lb. or 2 (10 oz.) pkgs. chopped frozen kale
  • 4 c. diced, peeled potatoes
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. red wine vinegar
  • Salt and pepper to taste
  • 1. Combine drained, soaked beans, bone and broth in a large soup pot and cover; bring to a boil. Reduce heat and gently simmer one hour. 2. Add slices sausage and kale, cover and simmer one hour. 3. Add potatoes and seasonings, cover, and simmer at least one hour longer. This soup improves with simmering, so it is ideal to serve when meal time is extremely flexible. *NOTE: 5 (10 1/2 ounce) cans condensed beef broth and 6 cups water can be substituted for the beef stock. For a less spicy soup, omit chorizo and increase linguica to 1 1/2 pounds.
  • Method

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