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Portuguese Kale Soup

Community Member
October 15, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Portuguese Kale Soup

Ingredients

for 6 servings

  • 1 lb Portuguese sausage (455 g), (cut off casing and cut into half-moons, or purchase ground)
  • 4 cups chicken broth (960 mL)
  • 2 tablespoons EVOO, for sautéing
  • 1 yellow onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 waxy potatoes, chopped into 1 (2.54 cm) in cubes
  • 1 can light red kidney, drained
  • 1 can navy beans, drained
  • 2 bunches kale, stems removed and torn into smaller pieces
  • 2 bay leaves
  • salt and pepper, to taste
  • 2 bay leaves

Nutrition Info

  • Calories 952
  • Fat 59g
  • Carbs 115g
  • Fiber 17g
  • Sugar 10g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
  2. In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
  3. Pour in 4 cups of chicken broth and add in potatoes.
  4. Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
  5. Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
  6. Discard bay leaves,
  7. Serve with crusty bread and butter.

Ingredients

for 6 servings

  • 1 lb Portuguese sausage (455 g), (cut off casing and cut into half-moons, or purchase ground)
  • 4 cups chicken broth (960 mL)
  • 2 tablespoons EVOO, for sautéing
  • 1 yellow onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 waxy potatoes, chopped into 1 (2.54 cm) in cubes
  • 1 can light red kidney, drained
  • 1 can navy beans, drained
  • 2 bunches kale, stems removed and torn into smaller pieces
  • 2 bay leaves
  • salt and pepper, to taste
  • 2 bay leaves

Nutrition Info

  • Calories 952
  • Fat 59g
  • Carbs 115g
  • Fiber 17g
  • Sugar 10g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
  2. In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
  3. Pour in 4 cups of chicken broth and add in potatoes.
  4. Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
  5. Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
  6. Discard bay leaves,
  7. Serve with crusty bread and butter.

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