Cape Cod Portuguese Kale Soup
photo by Luv2cook14
- Ready In:
- 3hrs 30mins
- 1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
- 5 (13 1/2 ounce) cans beef broth
- 2 cups water
- 1 lb kale (broken up into small pieces or shredded)
- 1 large onion, diced coarsely
- 1⁄2 lb chorizo sausage, skinned and broken up
- 1 lb linguica sausage, sliced into chunks
- 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
- 1 teaspoon pepper
- 1⁄2 teaspoon salt, broth is very salty, as is sausage (optional)
- 1 -2 cup water (as needed while cooking)
- 2 cups cubed potatoes
- 1 -2 cup water
- Soak beans overnight in cold water. In morning, drain beans.
- ("OR" used canned beans and cut down cooking time.).
- In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
- Bring to boil. Reduce heat, cook gently for 3 hours.
- Add potatoes and 1 or 2 cups more water.
- Continue cooking until potatoes are tender.
Questions & Replies
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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. .
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
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