How to Make Portuguese Kale Soup

Though you can make Portuguese kale soup using short cuts, it is much better to make your own broth. If you do not want to make your own broth, use eight cups of canned chicken or pork broth for the liquid.

The potatoes can be peeled or unpeeled. If you leave the peels on, you get more nutrients and flavor. The smoked sausage can be mild or spicy, but the spicy sausage gives this soup a bit of a kick.

Portuguese Kale Soup Recipe

Soup Stock

Ingredients You Will Need:
1 pork shoulder bone
12 cups water
1 tsp salt
1 tbs black pepper
1 tbs garlic powder
1 tbs onion powder

Kale Soup Recipe

Ingredients You Will Need:
½ pound dry great northern beans or white lima beans
2 bay leaves
2 tsp oregano
1 pound smoked sausage
¼ cup olive oil
6 cloves garlic, minced
2 pounds fresh kale (can be purchased frozen)
4 potatoes
2 large onions, yellow
1 chile pepper, seeded and julienned
½ tsp paprika
½ pound carrots, cut into 2-inch chunks
1 pound potatoes, peeled and diced

Boil the all of the ingredients for the stock plus the beans, bay leaves and oregano in a large stock pot for at least four hours. Let the broth reduce to about eight cups. Remove the pork shoulder bone. If there was any meat on it, you can leave the meat in the pot.

Slice the smoked sausage into bite-size pieces. Brown the outside of the sausage in the olive oil for about five minutes. At the last minute, add the minced garlic. Saute for one or two minutes. Remove from heat.

Add the sausage to the broth. Remove the stems from the kale, and julienne the kale. Cut the potatoes and onions into quarters. Add the chile pepper, paprika, kale, onions, potatoes and carrots to the broth. Let simmer for one to two hours until potatoes are soft.

Serve with toasted cheese-garlic bread.

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