Portuguese kale soup recipe
Do not substitute the chouriço with Mexican chorizo, as it is very different. Portuguese chouriço is smoked and dried, while Mexican chorizo is usually raw and has a very different texture. If you can’t find Portuguese chouriço, try Portuguese linguiça or Spanish chorizo.
- 1 small head cabbage, chopped
- 3 bunches kale, de-stemmed and chopped
- 3 – 4 pounds potatoes, cubed
- 1 – 2 onions, diced
- 1 package Portuguese chouriço
- 4 quarts chicken broth
- 1 pound lima beans, soaked overnight
- Garlic powder, salt, crushed red pepper and hot sauce, to taste
- Peel the soaked lima beans. If you soaked them overnight, it should be pretty easy to pop or slip them out of their skins.
- To a large soup pot, add the beans and chouriço. Add the chicken broth, and bring it to a boil, then reduce to a simmer. Simmer until the beans disintegrate, 1 – 2 hours. Remove the chouriço, and set aside.
- Taste the broth, and add salt, red pepper flakes, garlic powder and hot sauce, to taste.
- Add the kale, cabbage and onions, and cook until almost tender.
- Add the potatoes, and cook until tender.
- Taste the broth again, and season with garlic powder, salt, crushed red pepper and hot sauce, to taste.
- Cut the chouriço into large chunks, and add it back to the soup. Serve with Portuguese rolls (papo seeks).
Before you go, check out our slideshow below.