PORTUGUESE BEAN SOUP
A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.
Provided by PIKALA
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
- Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
- Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g
EASY PORTUGUESE-STYLE BEAN SOUP
One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 17 servings (4-1/4 quarts).
Number Of Ingredients 23
Steps:
- Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
PORTUGUESE KALE SOUP
Provided by Food Network
Time 16h50m
Yield 15 servings
Number Of Ingredients 20
Steps:
- Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
- Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
- Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
- Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
- When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
- Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
- When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
- Cool the stock and refrigerate overnight allowing the flavors to marry.
- Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons
PORTUGUESE CHOURICO AND KALE SOUP
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
- Serve soup with hunks of crusty bread and butter.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
KALE SOUP WITH PORTUGUESE SAUSAGE
A hearty kale and sausage soup that's very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 10h15m
Yield 20
Number Of Ingredients 13
Steps:
- Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
- Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 15.8 g, Cholesterol 6.7 mg, Fat 4.1 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 499.2 mg, Sugar 1.4 g
HEARTY PORTUGUESE KALE SOUP
This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
Provided by Bitsie
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.
PORTUGUESE KALE SOUP
DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.
Provided by PaulaG
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale under running water.
- Strip from tough stem, coarse chop and set aside.
- In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
- Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
- Cook, stirring occasionally until the onion is transparent.
- Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
- Adjust chicken stock as needed for desired consistency.
- Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
PORTUGUESE KALE SOUP
With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
- Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
- In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.
SAUSAGE AND KALE SOUP
Try serving this easy, hearty kale soup recipe as the main course of a light meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
- In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.
Nutrition Facts : Calories 371 g, Fat 16 g, Fiber 4 g, Protein 20 g
ITALIAN SAUSAGE AND KALE SOUP
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)
A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.
Provided by murraytheb
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
- Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g
INSTANT POT CALDO VERDE
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Provided by Mark Bittman
Categories Instant Pot Kale Potato Onion Garlic Soup/Stew Sausage
Yield 6 main course or 12 appetizer servings
Number Of Ingredients 11
Steps:
- Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
- Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
- Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
- Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.
PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
PORTUGUESE CHOURICO AND PEPPERS
Another recipe using Portuguese sausage. The sausage can be found on line at Furtados.com or Gaspars.com.
Provided by quotFoodThe Way To
Categories Stew
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic.
- Stir so that everything is evenly distributed.
- Cover, and set on Low.
- Cook for 8 hours.
- Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.
- Serve over rice, or with Portuguese rolls.
Nutrition Facts : Calories 1158.1, Fat 87.2, SaturatedFat 32.8, Cholesterol 199.8, Sodium 3150.8, Carbohydrate 23.1, Fiber 3.8, Sugar 9.4, Protein 58
PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)
There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)
Provided by BarbryT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive in a pot over medium high heat.
- Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot.
- Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
- Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
- Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 967.7, Fat 54, SaturatedFat 18, Cholesterol 100, Sodium 2534.2, Carbohydrate 76.7, Fiber 12.8, Sugar 7.1, Protein 46.3
PORTUGUESE SAUSAGE AND KALE SOUP IN THE SLOW COOKER
This is a very hearty and savory Portuguese sausage and kale soup that have been in my family for generations, it can take a bit of work but the final product is definitely worth it!
Provided by Italianfoodlover:)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 12h35m
Yield 8
Number Of Ingredients 13
Steps:
- Turn a slow cooker to Low and add chicken broth.
- Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
- Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.
Nutrition Facts : Calories 315 calories, Carbohydrate 33.1 g, Cholesterol 30.9 mg, Fat 13.9 g, Fiber 5.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 1754.9 mg, Sugar 4.2 g
BEST PORTUGUESE KALE SOUP
Cooking Chat's Best Portuguese Kale Soup is a delicious way to enjoy healthy kale! Sausage, beans and potatoes simmer along with the kale and plenty of garlic for a hearty, full-flavored soup.
Provided by Cooking Chat
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- then the butternut squash and garlic. Cook for a minute or two.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 334 calories, Sugar 7.5 g, Sodium 418.6 mg, Fat 5.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 10.7 g, Protein 18.3 g, Cholesterol 8.8 mg
PORTUGUESE KALE AND POTATO SOUP
Loaded with potatoes, kale, and white beans, and optional faux sausage, this spicy soup is almost a stew. Made in the Instant Pot or pressure cooker, it will be on the table in 30 minutes--no exaggeration!
Provided by Letty | @lettyskitchen
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Sauté the onions and garlic in the pressure cooker until the onions are translucent, about 10 mintues. Add the water, tomatoes, potatoes, and kale, lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- Alternatively, heat the first tablespoon of oil in a soup pot. Over medium flame, sauté the onions until translucent, about 10 minutes. Stir in the garlic and cook a few more minutes. Add the water, tomatoes, potatoes, and kale. Cover and simmer until the potatoes are tender, about 45 minutes.
- While the soup cooks, heat the remaining oil in a wide (preferably non-stick skillet.) Using a wooden spoon to smash the pieces, cook the veggie sausage with smoked paprika until nicely browned.
- When the potatoes are done, add the beans, faux sausage, vinegar and salt. Generously grind in black pepper, like 30 grinds. Taste, and add more salt, if needed. Cook a few more minutes, until the beans are heated through.
Nutrition Facts : Calories 77 kcal, Carbohydrate 12 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
PORTUGUESE KALE SOUP
Kale soup is a staple in the Portuguese culture. It is filling and a real comfort food. This recipe is from Racheal Ray. You will find hundreds of recipes for this soup on the internet, but I like this one.
Provided by star pooley
Categories Other Soups
Time 30m
Number Of Ingredients 12
Steps:
- 1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- 2. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
- 3. Serve soup with hunks of crusty bread and butter.
PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP
The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. -Sarah Stombaugh, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker. , Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. , Top each serving with cheese.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
SAUSAGE, POTATO AND KALE SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
- In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
- Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
KALE SOUP - PORTUGUESE STYLE
A basic recipe for this popular Portuguese Soup, from a 1954 cookbook,Vineyard Fare. There are many good cooks on this island, a lot of Portuguese descent, and I learned to love it! This was a recipe donated to the Martha's Vineyard Hospital Auxiliary, for their cookbook by the mother of a friend of mine, Florence Borges (she...
Provided by Beth M.
Categories Bean Soups
Time 4h
Number Of Ingredients 8
Steps:
- 1. It's important to wash the kale thoroughly in salted water, rinse several times in clear fresh water. Tear each leaf into coarse pieces, tearing away from lower stem when stem is tough.
- 2. Dice or cube remaining potatoes into bite size. (Thin sliced potatoes will help to form base or thickening for soup.)
- 3. Add kale leaves bring to boil and simmer 1 & 1/2 to 2 hours.
- 4. Before serving, stir in can of shell or stewed beans, broth and all.
- 5. Serve with coarse textured bread, with meat as side dish.
- 6. variations of this soup can be made by substituting watercress, or green cabbage for kale, making Watercress Soup or Green Cabbage Soup.
KALE SOUP
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
- Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
- Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.
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PORTUGUESE CHORIZO WITH KALE - FOOD LION
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10 BEST PORTUGUESE CROCK POT RECIPES - YUMMLY
From yummly.com
PORTUGUESE BEAN AND SAUSAGE SOUP RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Category Sausage
- In a large bowl, cover the beans with water by 3 inches and let soak at room temperature overnight. Drain the beans.
- In a large heavy pot, heat the oil over medium high heat until hot. Brown the sausage, turning once, until golden, about 5 minutes. Add the tomato paste to the pot and cook, stirring until a few shades darker, 3 to 4 minutes. Stir in the bay leaves, and stock and bring to a boil. Cook until the beans are tender and just starting to fall apart. Season the soup with salt and pepper to taste, then serve.
KALE AND WHITE-BEAN STEW RECIPE - FOOD & WINE
From foodandwine.com
5/5 (268)Category Kale SoupServings 4
- In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
- Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
- Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.
PORTUGUESE KALE & RED BEAN SOUP - WEBMD
From webmd.com
Cuisine American, Mediterranean, EuropeanCategory DinnerServings 8Total Time 1 hr
- Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
- Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.
PORTUGUESE KALE SOUP RECIPE WITH SAUSAGE AND POTAOTES
From feedmephoebe.com
4/5 (1)Estimated Reading Time 5 minsServings 4Total Time 45 mins
- In a large stockpot or Dutch oven, heat 1 tablespoon of the oil. Brown the sausage over high heat until charred on all sides, about 4 minutes. Remove to a bowl.
- Add the remaining oil and sauté the onion until translucent, 5 minutes. Stir in the garlic, paprika, chili flakes and salt; cook one minute more. Add the cherry tomatoes and cook until they’ve begun to blister, soften, and release their juices, about 5 minutes.
- Return the sausage to the pot, along with the potato, stock or water, and bay leaf. Bring to a boil over high heat, then reduce to medium-low. Simmer the soup until the potatoes are tender, about 15 minutes.
- Fold in the kale and beans and continue to simmer until soft, another 10 minutes. Taste for seasoning and add more salt as necessary.
PORTUGUESE KALE SOUP WITH SAUSAGE - READER'S DIGEST
From readersdigest.ca
Category SoupsEstimated Reading Time 50 secs
LINGUICA, KALE & RED BEAN SOUP RECIPE - EATINGWELL
From eatingwell.com
4.3/5 (3)Total Time 1 hrCategory Healthy Kale RecipesCalories 255 per serving
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From brit.co
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10 BEST SLOW COOKER KALE SOUP RECIPES | YUMMLY
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SLOW COOKER KALE AND CHORIZO SOUP - CANADIAN LIVING
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PORTUGUESE KALE SOUP WITH SAUSAGE
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