Cape Cod Portuguese Kale Soup

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

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 Nutrition


  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.
Most Helpful

I have been making Kale soup for 56 years for my family and friends. I still use dried fava beans when available, and always beef shank bones for the broth which I simmer for about 1 /2 hour before adding other ingredients. This has been served at many a tail gate party before a foot ball game or when the boys were ice fishing...along with Portuguese rolls. .

5 5

Really good recipe! The first time I ever had kale soup was at a little restaurant in Cape Cod and I loved it! Very hardy soup with the eans and potatoes, and the sausage gives it that spicy kick ! The kale reminds me alot of cabbage when its cooking. Perfect on a cold day !

Dear Nana Lee: THANK YOU! THANK YOU for this outstanding recipe. I have never cooked kale or portuguese sausage before. What a fabulous introduction. You are right about watching the salt. Next time I will eliminate salt. I cannot wait for my husband to taste this. I am so happy I found this recipe at the beginning of the autumn season. Elaine Cape Cod