Cape Cod Portuguese Kale Soup

READY IN: 3hrs 30mins
Recipe by Nana Lee

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.

Top Review by iamastargazer2

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. .

Ingredients Nutrition

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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