PORTUGUESE KALE AND POTATO SOUP
Loaded with potatoes, kale, and white beans, and optional faux sausage, this spicy soup is almost a stew. Made in the Instant Pot or pressure cooker, it will be on the table in 30 minutes--no exaggeration!
Provided by Letty | @lettyskitchen
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Sauté the onions and garlic in the pressure cooker until the onions are translucent, about 10 mintues. Add the water, tomatoes, potatoes, and kale, lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- Alternatively, heat the first tablespoon of oil in a soup pot. Over medium flame, sauté the onions until translucent, about 10 minutes. Stir in the garlic and cook a few more minutes. Add the water, tomatoes, potatoes, and kale. Cover and simmer until the potatoes are tender, about 45 minutes.
- While the soup cooks, heat the remaining oil in a wide (preferably non-stick skillet.) Using a wooden spoon to smash the pieces, cook the veggie sausage with smoked paprika until nicely browned.
- When the potatoes are done, add the beans, faux sausage, vinegar and salt. Generously grind in black pepper, like 30 grinds. Taste, and add more salt, if needed. Cook a few more minutes, until the beans are heated through.
Nutrition Facts : Calories 77 kcal, Carbohydrate 12 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
VEGAN PORTUGUESE KALE SOUP
A hearty and yummy vegan soup that's a twist on an old favorite. Serve with homemade crusty garlic bread and you have yourself a delicious main dish.
Provided by Alicia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
- Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
- Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.
Nutrition Facts : Calories 471.1 calories, Carbohydrate 74.5 g, Cholesterol 1.3 mg, Fat 12.4 g, Fiber 11.8 g, Protein 20.9 g, SaturatedFat 1.7 g, Sodium 1627.7 mg, Sugar 13.5 g
PORTUGUESE KALE SOUP
The best Portuguese soup made by my mother, Christina L. Pacheco
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 8h
Yield 10
Number Of Ingredients 9
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, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g
EASY PORTUGUESE KALE SOUP
An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!
Provided by rn.leeann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g
VEGAN PORTUGUESE KALE, BEAN AND SAUSAGE SOUP
A hearty soup inspired by classic "Fisherman's Wives" soups. Filled with satisfying and nutritious ingredients.
Provided by Georgia @ Full of Beans
Number Of Ingredients 12
Steps:
- Warm a large dutch oven or soup pot on the stove.
- Add oil and spread around pot.
- Add onion and cook, gently stirring for 3-5 minutes.
- Add the garlic and sausage. Continue to stir gently, until the sausage starts to crisp a little. If stuff starts to stick, splash a little water into the pan and gently scrape the bottom.
- Remove the onion, garlic and sausage from the pan and set aside. Without cleaning the pan (this is important for flavor), add the potatoes, bay leaf, salt, pepper and vegetable broth to cover potatoes by about 1 inch and cook on medium heat until potatoes are just tender when pricked with a fork. Once the broth is boiling, it should take about 15 minutes, give or take depending on type and size of dice.
- Add the drained beans, kale and sausage mixture, stirring gently to evenly combine.
- Cook until kale is softened.
- Adjust salt and pepper to taste.
- Serve into bowls and garnish with a sprinkle of vegan parmesan cheese if desired. (we love Follow Your Heart brand)
VEGETARIAN PORTUGUESE KALE SOUP
Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.
Provided by Sharon123
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot. Enjoy!
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