New Bedford Portuguese Kale Soup - Reviews (Page 3) - Recipe

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NEW BEDFORD PORTUGUESE KALE SOUP

1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup olive oil
6 cloves garlic, peeled and crushed
1 can cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt and pepper to taste

Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.

Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.

If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillon granules.

See information below about making broth from scratch for those days when you have the time.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.

Serve with Portuguese pops (rolls) or Crown Pilot chowder crackers.

Variations:

Substitute Escarole or Napa cabbage for Kale. Add one pound peeled baby carrots at the same time as you add the potatoes. Add fresh chopped leeks or scallions. Use fresh carrot juice as part of the broth. Add a few fresh parsley, sage, or oregano leaves if you have them.

Starting From Scratch:

This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour.

Serves 4

Submitted by: CM

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recipe reviews
New Bedford Portuguese Kale Soup

· May 2 · #33907

Margie foskey (Nebraska) says:

I was born and raised in New Bedford and I now live in Salisbury, Md where linguica and chorico is not heard of! So I use hot italian sausages instead!! Its good but not quite as good as when my mom used to make it!

· Apr 7 · #32219

Mary moore (California) says:

Being portuguese I tried this recipe and it was great. Very near my own mother's flavor. Of course, I used Linguicia. Chorizo is mexican and changes the flavor.

· May 8 · #187852

J Mit (United States) replies:

Chourico is spicy PORTUGUESE sausage, not the Mexican Chorizo. It is many times pronounced, Choreese.

· Jun 4 · #190090

Maiasatara (Massachusetts) replies:

You are 100% correct about Chouriço being Portuguese and Chorizo being Mexican and/or Spanish. Spanish is also pork and cured hard where Mexican is fresh (uncooked) and made from beef with different seasonings. Linguica is also Portuguese and very similar to chouriço or "shareece" as it's pronounced in Massachusetts. It's likely more of an Azorean pronunciation that got a bit lazy over the decades but it's now the only correct way to say it.

· Mar 31 · #31611

Jeff (Washington) says:

Replace the chorizo w/kielbasa and linguica and use kidney beans

· Mar 2 · #29199

Morris says:

I lived in New Bedford and really enjoyed Kale soup. Haven't had it since 1997. Can't wait to make it. Glad to find the recipe and will introduce it to Britsh Columbians

· Jan 5 · #22922

Bj (British Columbia) says:

Made a vegetarian version using chirizo powder for similar flavor. It was delightful. Great recipe!

· Dec 30 · #21727

Kori (United States) says:

My boyfriend hails from New Bedford and we use 2 cans of beef broth and the meat from cow tails along with 1 can of kidney beans and 2 cans of lentils instead of the cannelloni beans. Ours turned out better than his mom's!! We now eat it at least once a week!!

· Oct 21 · #8517

Paul says:

I made this last night following the directions with buying the broth, except using regular sausage instead of chourico or linguica. It was great! I'll have to make it again.

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