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

· Oct 12 · #159293

Robert (Massachusetts) says:

MMMMGood! I just had some of my Mom's Portuguese Soup (Sopas Caldene) tonight. It's my late grandma's recipe, which differs from what Mom would normally prefer to make (using kale; my grandmother used collard greens). I must learn how to make this recipe, and many others! :)

· Sep 29 · #167940

Roy (Florida) says:

I'm from New Bedford. Now I live in Florida. I still make the Portuguese kale soup here and my friends go nuts over it. Love the soup and the recipes you have on here. Thanks so much.

· May 18 · #172130

Mary Provonche (Massachusetts) says:

My very Portuguese Mom made this wonderful soup but she also called it "Baseball Soup".
Has anyone ever heard this reference?

· Dec 28 · #174982

Joan Huck (United States) says:

I am from Fall River Ma. I use a ham bone and split peas and cook till peas are dissolved, I use beef or stew meat, potato, kale, cabbage, onion and Chourico. I brown the beef in a frying pan add to pot after peas dissolve, the potato, cabbage, kale and Chourico and simmer till done. Awesome for me and mighty tasty. I am sure the all are!

· Sep 11 · #176633

Michael Whitmore (Massachusetts) says:

Good recipe, close to my mothers! Those of you who cant get linguica or chouriço you can order it from https://www.gasparssausage.com - they are the best around, best flavor and they ship!

· Apr 9 · #177879

Ken (Massachusetts) says:

Thank you. What a great recipe! Brought me back to the late 70s in New Beige with The State Pier, The National Club, and Jimmy Connors place. For all you folks who can't get linguica or chorico, try a couple teaspoons of smoked paprika with you Italian or other sausage in the soup. And, whenever you mention Kale Soup, you gotta say "and it always tastes better the second day!"

· Feb 14 · #191475

John Black (Pennsylvania) says:

I love your website.

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