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Portuguese Kale Soup
Ingredients
- 6 tbsp. extra virgin olive oil
- 2 lg. onions, minced
- 6 cloves garlic, chopped
- 3 carrots, peeled and diced
- 1 c. chopped celery
- 4 quarts. water
- 1 c. dry red wine
- 1 (35 ounce.) can whole tomatoes, minced, with juice
- 2 bay leaves
- Salt and pepper
- 4 lg. potatoes, peeled and diced
- 1 1/2 lbs. linguica
- 1 1/2 lbs. kielbasa
- 1 1/2 lbs. fresh kale, minced Or possibly 2 (10 ounce.) pkg. frzn minced kale
- Grated Romano cheese
Directions
- Saute/fry onions for 10 min in 4 Tbsp. oil in large kettle. When tender, add in remaining oil and saute/fry garlic, carrots, and celery. Saute/fry for 10 min more, stirring often. Add in water, wine, tomatoes, bay leaves and salt and pepper. Simmer soup, uncovered, for 2 hrs. Add in the potatoes and simmer another 30 min.
- Cut up sausages and add in to soup; stir in kale (if using frzn, thaw and drain it first). Simmer 1 hour more. If soup is too thick, add in more water. Serve warm, sprinkled with grated cheese. For richer, flavor, use half beef broth and half water. Makes 3 gallons.
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