Portuguese Kale Soup


  • 2 packages linguica (about 2 pounds)
  • 1 bunch kale, or 2 cartons frozen kale
  • 1 pound dried kidney beans, or 1 (16 ounce) can kidney beans
  • 1 large onion, diced
  • 2 large potatoes, chopped
  • Salt and pepper
  • Touch of vinegar
  1. Follow directions for soaking and cooking the dried kidney beans…or if in a rush, use the canned beans
  2. Cut linguica into thin rounds and saute them in just enough of the oil to keep them from burning. Remove linguica from the pan and place in a soup pot. Saute the diced onion in the pan and add to the pot
  3. Add a little of the water from the kidney beans to the pan and swirl it around to loosen all the flavor from the onions and linguica; add this to the soup pot. Add the beans to the soup pot and just enough of the juice to cover. Add the diced potatoes and salt and pepper to taste. Cook gently for 30 minutes.
  4. Wash the kale and remove tough stems. Cut the tender leaves into bite size pieces and add to the soup. Cook 5 minutes (or more) until kale is tender
  5. Add vinegar to taste and serve


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