Portuguese Kale Soup

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This recipe for Portuguese kale soup is a crowd favorite that has nourished family and friends for generations. This is a very flavorful soup. The Chouriço gives the broth a good flavor. Kale soup is a winter wonder. Serve with warm crusty bread. A great next day soup and freezes well. Serves 6

Ingredients:

  • ½ gallon of water (8 cups)
  • 4 beef bouillon cubes
  • 1 teaspoon of gravy master or kitchen bouquet
  • 1 bunch of kale. Pull leaves of stems and chop, discard stems
  • 2 links of chouriço, sliced
  • 1 pound of stew meat
  • ½ small head of cabbage, chopped
  • 2 medium onions chopped
  • ½ tablespoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup red wine
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 can dark red kidney beans
  • 1-pound potatoes peeled and cut into bite size cubes.


Directions:

  1. Bring all ingredients to a boil in at least a 12-quart pot, except potatoes and beans.
  2. Cover reduce heat and simmer for 2 hours.
  3. Bring back to a boil and add potatoes and beans.
  4. Cook till potatoes are done to your liking


Serve with some Portuguese bread or other crusty bread.
Left overs can be frozen and make another meal or quick lunch.


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