Best Portuguese Kale Soup Recipe

I likely make this Portuguese Kale Soup more than some other soup formula. I’ve changed a couple of things after some time, and the outcome is my Best Portuguese Kale Soup formula I’m imparting to you today.

At the point when I originally reviewed this formula in the winter of 2016, I had intended to make a group of the Best Portuguese Kale Soup before I realized the temperature would have been in the single digits for a great part of the day. Kid, were we happy to dive into steaming dishes of this kale soup the previous evening in the wake of finding some reprieve.

Wiener, beans and potatoes stew alongside the kale and a lot of garlic for a healthy, full-seasoned soup. An extraordinary method to appreciate some solid kale!

Portuguese Kale Soup

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Recipe by cookingchatfood Course: SoupsCuisine: PortugueseDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

This kale soup recipe is based on a traditional Portuguese Kale Soup with a few creative variations of our own. Sausage, beans and potatoes simmer with kale and plenty of garlic for great flavor.

Ingredients

  • 9 ozs andouille sausages (I often like to use turkey sausage for a healthier dish)

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 3 carrots, peeled and sliced

  • 3 garlic cloves, minced

  • 3 medium potatoes, chopped

  • 2 cups butternut squash, peeled and chopped

  • 4 cups chicken stock

  • 2 1/2 cups of water

  • 1 bunch of kale (at least 4 cups) stems removed & coarsely chopped

  • 1 can 14.5 oz red kidney beans

  • pinch crushed red pepper flakes

  • salt to taste

Directions

  • Brown the sausages: Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
  • Sauté onions & carrots: Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
  • Stir in potatoes, then the butternut squash and garlic. Cook for a minute or two.
  • Add liquid after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
  • Stir in kale: After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
  • Add sausage and beans: Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you’ve got the time! When it’s cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.

Notes

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