Portuguese Kale Soup Recipes

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HEARTY PORTUGUESE KALE SOUP



Hearty Portuguese Kale Soup image

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

1 tablespoon olive oil
1 lb chorizo sausage (fresh not dried)
1 quart chicken broth
1 large onion, roughly diced
4 large potatoes, cubed
1 bunch kale, stemmed washed & chopped (abt. 1 lb.)
1 1/2 cups ditalini
1 (15 ounce) can dark red kidney beans
fresh ground black pepper
salt (optional)

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



Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

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



Portuguese Chourico and Kale Soup image

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

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

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.

EASY PORTUGUESE KALE SOUP



Easy Portuguese Kale Soup image

An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!

Provided by rn.leeann

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) package kielbasa (Polish) sausage, diced
3 potatoes, cut into cubes
1 tablespoon salt
1 tablespoon ground black pepper
2 (14.5 ounce) cans chicken broth
1 cup water
1 (15 ounce) can red kidney beans, drained and rinsed
3 carrots, chopped
1 bunch kale, cut into thin ribbons
1 cup small elbow macaroni
6 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
  • Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  • Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 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 AND POTATO SOUP



Portuguese Kale and Potato Soup image

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

1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

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 KALE SOUP



Portuguese Kale Soup image

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

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces chorizo sausage, halved lengthwise
3/4 pounds kale, stems removed, very thinly sliced
Coarse salt and freshly ground pepper

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.

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.

KALE SOUP WITH POTATOES AND SAUSAGE



Kale Soup With Potatoes and Sausage image

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

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

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

PORTUGUESE KALE AND POTATO SOUP



Portuguese Kale and Potato Soup image

Categories     Soup/Stew     Blender     Potato     Lunch     Sausage     Kale     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 10 cups, serving 8 to 10

Number Of Ingredients 9

2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

Steps:

  • In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

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From foodnetwork.ca


KALE SOUP RECIPES | TASTE OF HOME
Homey Chicken Noodle Soup. Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho.
From tasteofhome.com


PORTUGUESE KALE SOUP - PINTEREST
This easy Portuguese soup, made with potatoes, kale, onion, and chicken stock, is the perfect warming dinner on a chilly end-of-winter night. We use a mix of russet and Yukon Gold potatoes—the waxy Yukon Golds stay in nice chunks to add texture, while the russets break down to thicken the soup.
From pinterest.ca


HOW TO MAKE CALDO VERDE: THE BEST PORTUGUESE KALE SOUP RECIPE
2022-02-28 Boil the soup about 15–20 minutes, until the vegetables are soft and fully cooked. While the veggies are cooking, wash the kale and finely chop into long, thin strands. When the vegetables are fully cooked, blend the soup (including the chouriço) until uniform with a smooth consistency. Heat the blended broth over low heat.
From devourtours.com


PORTUGUESE KALE SOUP RECIPE | THE BEACHBODY BLOG
2019-03-15 Heat oil in large saucepan over medium-high heat. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil.
From beachbodyondemand.com


SOUPS ARCHIVES - PORTUGUESE COOKING
2017-05-31 Creamy Turnip soup with White Kidney Beans (Sopa Cremosa de Nabo com Feijão Branco) Stray pantry items make wonderful additions to a pot luck soup. Though dried beans are better, canned, rinsed kidney beans can be used if time is short. Be mindful of the salt content of canned beans. For the Beans: 2 cups dried…. March 9, 2016.
From portuguesecooking.com


PORTUGUESE KALE SOUP | RECIPES | DAILY HARVEST EXPRESS
2020-06-12 Instructions. 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.
From dailyharvestexpress.com


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