Kale And Cabbage Soup Recipes

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KALE AND CABBAGE SOUP



Kale and Cabbage Soup image

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Provided by GinaG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 16

4 tomatoes, peeled and chopped
1 tablespoon butter
1 tablespoon dried minced onion
salt and ground black pepper to taste
2 tablespoons olive oil
4 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
8 cups hot water
½ head green cabbage, shredded
½ cup beef base
1 teaspoon herbes de Provence
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, rinsed and drained
1 bunch kale, chopped

Steps:

  • Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.
  • Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
  • Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.
  • Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 25 g, Cholesterol 3.8 mg, Fat 7.9 g, Fiber 7.9 g, Protein 10.6 g, SaturatedFat 1.5 g, Sodium 3229.2 mg, Sugar 6 g

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 8h

Yield 10

Number Of Ingredients 9

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

  • Soak beans in twice their volume of water 8 hours or overnight.
  • In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  • Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

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

1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper

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.

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