LINGUICA RECIPE RECIPES

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PORTUGUESE KALE SOUP RECIPE | ALLRECIPES



Portuguese Kale Soup Recipe | Allrecipes image

The best Portuguese soup made by my mother, Christina L. Pacheco

Provided by John J. Pacheco

Categories     Kale Soup

Total Time 8 hours 0 minutes

Cook Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 9

½ pound dried white pea beans
½ pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped
2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste

Steps:

  • Soak beans in twice their volume of water 8 hours or overnight.
  • In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  • Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 302.2 calories, CarbohydrateContent 42.2 g, CholesterolContent 20 mg, FatContent 9.4 g, FiberContent 8.4 g, ProteinContent 14.9 g, SaturatedFatContent 3.4 g, SodiumContent 321.1 mg, SugarContent 4.4 g

EASY PORTUGUESE-STYLE BEAN SOUP RECIPE: HOW TO MAKE IT



Easy Portuguese-Style Bean Soup Recipe: How to Make It image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. —Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

  • Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 893mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 14g protein.

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