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    You are in: Home / Recipes / Portuguese Kale Soup (With Veggie Version) Recipe
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    Portuguese Kale Soup (With Veggie Version)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Kendra PeloJoaquin's Note:

    My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice.

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    huge po ...

    Units: US | Metric


    1. 1
      Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
    2. 2
      Heat on medium with a lid.
    3. 3
      While the potatoes soften, simmer the chourico in a smallish sauce pan.
    4. 4
      Add a little olive oil if it's really lean sausage.
    5. 5
      Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
    6. 6
      (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
    7. 7
      Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
    8. 8
      Don't smash them entirely if you like a nice chunky soup.
    9. 9
      When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
    10. 10
      Turn off the heat, and let the onions start to wilt in the pan.
    11. 11
      Let the potato broth simmer without a lid for about 1/2 hour.
    12. 12
      Taste it.
    13. 13
      Adjust salt/pepper.
    14. 14
      Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
    15. 15
      Let it simmer with the lid off for about 1/2 hour.
    16. 16
      Taste it, adjust it.
    17. 17
      Add the juice of about the 1/4 of the lemon.
    18. 18
      Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
    19. 19
      Serve with some crusty bread, and parmesean cheese to put on top.

    Ratings & Reviews:

    • on January 14, 2011


      What a great soup! It's very hearty and more than delicious. I used spicy Italian sausage and did everything else the same. Anything that starts with 1/2 cup of garlic has to be good.

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    • on January 08, 2009


      i was looking to recreate a vegetarian version of my grandmother's kale soup. incidentally, she was also from fall river. this turned out great and was nearly what i remembered eating as a kid. i omitted the apple, used marsala wine, and substituted a large pinch of chipotle pepper flakes to make up for not using chourico. i also cooked one cup (dry) of elbow macaroni and added it at the end, since that's how my voa (grandmother) did it. :) thanks for the great recipe!

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    • on December 21, 2007


      great soup but got a bit lost wth directionshad smoked andouille sausage so used that used no salt added tomatoes, so lower sodium thanks again

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    Read All Reviews (11)


    Nutritional Facts for Portuguese Kale Soup (With Veggie Version)

    Serving Size: 1 (4187 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5266.5
    Calories from Fat 1256
    Total Fat 139.6 g
    Saturated Fat 50.6 g
    Cholesterol 299.6 mg
    Sodium 6413.4 mg
    Total Carbohydrate 511.1 g
    Dietary Fiber 81.5 g
    Sugars 81.9 g
    Protein 165.0 g

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