Portuguese Chourico And Kale Soup Adapted From Rachael Ray Recipes

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PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)



Portuguese Chourico and Kale Soup (Adapted from Rachael Ray) image

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

2 tablespoons olive oil
3 medium potatoes, peeled and diced
2 medium onions, chopped
4 -6 garlic cloves, chopped
2 bay leaves
1 lb kale, coarsely chopped
1 (15 ounce) can garbanzo beans (chick peas) or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 lb diced chorizo sausage
4 cups chicken broth or 4 cups stock
coarse salt and pepper

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 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

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