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Portuguese Kale Soup Recipe

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4 from 9 reviews

Portuguese Kale Soup is a hearty and comforting dish featuring smoky linguiça or chouriço sausage, tender Yukon gold potatoes, protein-packed kidney beans, and nutritious kale simmered together in a flavorful broth. This traditional soup is simple to make and perfect for a wholesome weeknight meal that serves eight.

Ingredients

Sausage and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 1 lb. linguiça and/or chouriço, sliced (or another smoked sausage if unavailable)
  • 1 large yellow onion, diced
  • 4 cloves garlic, finely diced

Soup Base and Vegetables

  • 8 cups chicken broth and/or water (half chicken broth, half water recommended)
  • 2 lbs. Yukon gold potatoes, peeled and diced (about 4 medium potatoes)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 30 oz. canned red kidney beans, drained and rinsed (or white/cannellini beans)
  • 1 bunch kale, stems removed and finely chopped (about 1 lb., or other leafy greens)

Optional

  • Apple cider vinegar, for serving (optional)

Instructions

  1. Sauté sausage and aromatics: Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large pot or Dutch oven. Add the sliced linguiça and/or chouriço and cook for about 3 minutes until the fat starts to render and the sausage begins to brown. Then add the diced yellow onion and sauté for another 3 minutes, stirring occasionally until softened. Add the minced garlic and stir to coat, cooking for an additional 30 seconds to 1 minute until fragrant.
  2. Cook potatoes in broth: Pour in 8 cups of chicken broth and/or water, then add the diced Yukon gold potatoes. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Bring the mixture to a boil, then cover and reduce heat to simmer. Cook for about 15 minutes or until potatoes are tender when pierced with a fork. Meanwhile, prepare the kale and drain and rinse the beans.
  3. Add kale and beans: Stir in the chopped kale and the drained and rinsed kidney beans. Continue simmering for another 3 to 5 minutes until the kale has wilted and is tender.
  4. Adjust seasoning and serve: Taste the soup and season with additional salt and pepper as desired. For added tang and depth of flavor, add a few drops of apple cider vinegar to each serving or stir in 2 to 3 tablespoons to the entire pot before ladling into bowls.

Notes

  • If you cannot find linguiça or chouriço, any smoked sausage can be substituted to maintain the smoky flavor.
  • Kale can be swapped with other leafy greens such as collard greens or Swiss chard to your preference.
  • Use a combination of chicken broth and water for a lighter broth, or all broth for richer flavor.
  • The apple cider vinegar adds a bright acidity but is optional depending on taste.
  • Make sure to rinse canned beans well to reduce excess sodium.

Find it online: https://dishcooks.com/portuguese-kale-soup-recipe/