Linguica, Kale, and Potato Soup

READY IN: 1hr 10mins
Recipe by TigerJo

This tasty recipe is similar to one I saw on The Food Network. This soup is full of texture, and is not pureed like a traditional Caldo Verde. I often use "no salt added" beans and tomatoes, reduced sodium broth, and rarely need to add extra salt at all, but other folks may want more. We like it with a little sour cream, along with a head of roasted garlic and a hearty loaf of good bread.

Top Review by maize

Great mixture of flavors! I liked that it was a hearty potato-based soup, but not a creamy soup. This gave the kitchen a wonderful scent. We're mostly vegetarians here, so I didn't use any sausage, just added some kick with smoked paprika and Penzy's Mural of Spices mix and lots of pepper. That worked out just fine. Also used navy beans, as I didn't have garbanzos, and they added a good creaminess. I thought the liquid amount was fine. I had the soup on the stove 20-25 min. at the end. Great New year's soup!

Ingredients Nutrition


  1. Heat olive oil in a deep, heavy pot over medium high heat.
  2. Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
  3. Add garlic, bay leaves, and kale.
  4. Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
  5. Add beans, tomatoes, linguica,& broth and bring to a full boil.
  6. Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
  7. Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

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