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Portuguese Kale Soup – Pacific Coast Farmers' Market Association

Portuguese Kale Soup

Printable version of this recipe.


4 cups water
2 cups chicken broth (or vegetable broth)
2 bunches kale (chopped)
1 yellow onion
1 yellow onion
4 to 5 medium potatoes (peeled, cubed)
1 pound linguica (sliced)
16 ounce can kidney beans (dark red)


Saute chopped onion in a 6-8 qt. soup/stock pot until tender. Add water and stock and bring to a boil, add chopped (sliced) kale. Reduce heat to medium and cook for 20 minutes or until kale is tender.
Add cubed potatoes and sliced linguica and bring to a slow boil then reduce heat to medium and cover for 20 minutes or until potatoes are tender. Add cooked kidney beans and mix throughout soup. Remove from heat and let stand for 5 minute. Salt and pepper to taste and serve.

Type of Dish

Soups and Stews