Description
Portuguese Kale Soup is a hearty, nourishing soup made with smoky Portuguese linguiça or chouriço sausage, tender Yukon gold potatoes, kidney beans, and plenty of chopped kale. Onion, garlic, and a savory broth build a rich base, while a splash of apple cider vinegar adds a bright, tangy finish. This comforting one-pot meal is easy to prepare and perfect for a satisfying lunch or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb linguiça and/or chouriço sausage, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, finely minced
- 8 cups chicken broth and/or water
- 2 lbs Yukon gold potatoes, peeled and diced (about 4 medium potatoes)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 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 leaves finely chopped (about 1 lb)
- Apple cider vinegar, optional, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced linguiça and/or chouriço and cook for about 3 minutes, until the sausage begins to brown and release its fat. If there is excessive grease, spoon out a little and discard it.
- Add the diced onion and cook for another 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and sauté for 30 seconds to 1 minute, stirring until fragrant.
- Pour in the chicken broth and/or water. Add the diced potatoes, salt, and black pepper. Bring the soup to a boil.
- Reduce the heat, cover, and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork. Meanwhile, prepare the kale and drain and rinse the beans if you have not already done so.
- Add the chopped kale and drained kidney beans to the pot. Simmer for another 3–5 minutes, until the kale has wilted.
- Taste the soup and adjust the salt and pepper as needed.
- Serve hot, adding a few drops of apple cider vinegar to each bowl if desired. Alternatively, stir 2–3 tablespoons of vinegar into the whole pot before serving.
Notes
- Sausage substitutions: Portuguese linguiça or chouriço gives this soup its traditional smoky flavor. Spanish chorizo, kielbasa, or another smoked sausage can be used if Portuguese sausage is unavailable.
- Choose your greens: Kale can be replaced with spinach, collard greens, cabbage, or a combination. Adjust the cooking time to suit the greens: spinach cooks very quickly, while collards need longer.
- Bean options: Red kidney beans are traditional for this version, but white beans or cannellini beans also work well.
- Adjust the broth: Potatoes continue absorbing liquid as the soup sits, so add extra water or broth when reheating leftovers if the soup has become too thick.
- Season carefully: Smoked sausage can be salty. If using chicken broth, choose low-sodium broth and taste before adding extra salt. Soup made with water may need additional seasoning.
- Freezing: The soup can be frozen, although the potatoes may become slightly softer or change texture after thawing.
- Serving tip: A splash of apple cider vinegar adds a pleasant tang and balances the richness of the sausage and potatoes.
- Yield: 8 servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese