Portuguese Kale Soup Recipe
This is a healthy soup that is sure to warm you up on a cold Winter day. The recipe is based on Ruth O'Donnell's Portuguese Kale Soup Recipe. It is a Potato and Kale Soup with Portuguese style sausage. I used Lobel's Linguica sausage, but any other spicy sausage would work.
This recipe can be found at the following link:
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Soup Ingredients:
1 tablespoon olive oil
2 garlic cloves
2 medium-size onions, chopped
1 pound linguiça, sliced, slices halved
4 cups chicken broth
1 pound fresh kale, washed, stems discarded, shredded into small pieces
1 can Campbell's Bean with Bacon soup plus 1 can water (or substitute 1 can white beans plus 2 cups chicken broth)
2 large potatoes, peeled, cubed (russets or your preference)
Salt & Pepper to taste
**Note** I also added 1 19oz can of Cannellini beans
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Kevin MacLeod (incompetech.com)
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Portuguese Kale Soup (Caldo Couves)
Bea's Kale Soup is a Portuguese recipe passed down for generations. The Portuguese were on the kale bandwagon LONG before today's hipsters. Kale Soup is the Chicken Soup for the Portuguese, believed to cure all ails. Don't forget the linguica! Use chourico if you can't find linguica but don't substitute anything else because it's the heavy paprika flavor that really makes the soup authentic and classically delicious.
SOPA DE COUVES: How to Make Portuguese Kale Soup with Linguiça & Potatoes
When I married into a Portuguese family, I fell in love with Sopa de Couves. It's a simple, everyday Portuguese Kale Soup made with potatoes, linguiça and a flat-leaf kale. My mother-in-law always used to have a big pot of Couves waiting for us every time we visited. But now, she's 98-years old and doesn't cook anymore. We tried several times over the years to get her to teach me how to make Sopa de Couves because it's one of those recipes you learn from watching, as opposed to reading a recipe. The problem is, we don't live in the same state, and once when we told her we wanted to come out and videotape her while she made it, we got there only to discover it was already made! Still, it's important to me that we carry on the tradition. So, in this video, I ask my brother-in-law to teach me how he makes it. He doesn't make it quite like my mother-in-law, but I really enjoyed his version, too. Read on for Lou's recipe.
Sopa de Couves
1 large bunch flat-leaf kale or Swiss chard (cut into 1 pieces)
1 13oz. package linguiça, cut into bite-size pieces
1 1/2 lbs. pork meat, cut in large pieces
5-7 russet potatoes, peeled and cut in half or quarters
2 Tbsp. red wine vinegar
1/4 cup ketchup (or substitute half a small can tomato paste)
kosher salt to taste (approx. 1 tsp.)
1 tsp. crushed black pepper
1/2 tsp. whole black peppercorn
Fill medium size saucepan with water to halfway point and place on stove over medium high heat. Season pork meat with salt and place in saucepan to cook. Once it reaches a rolling boiling, lower heat and let simmer 20-25 minutes.
When that time is almost up, fill a separate, larger saucepan with water to about the halfway point. Add chopped kale and linguiça to it. Carefully transfer the cooked pork meat from other pot into the larger pot with the kale. Add potatoes. Season with salt, crushed pepper, and whole peppercorn. Stir and let cook with lid on 45 minutes. When almost done cooking, add red wine vinegar and ketchup. Stir and taste broth for salt and adjust if necessary. At end of 45 minutes, turn off heat and let soup sit at least 15 minutes before serving.
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Waste of Time - Sounds Like Sander
Tropical Dream - Neil Cross
How to Make Portuguese Bean Soup QUARANTINE EDITION
Hey Everyone!
Quarantine has given Reid and I more time to cook and share some of the dishes that we try with all of you. Reid made Portuguese Bean Soup for the first time the other day and it was delicious. This recipe was from one of my mom's cookbooks and I must say, it's a good one. As Reid says, it's better than Zippys! Thank you so much for watching! I hope all of you are staying healthy and able to stay connected with your family and friends during this time. Please enjoy!
2-3 pieces of ham hock (it makes about 3-4 cups of soup stock)
1 Portuguese sausage, sliced
8-9 C. of water
1/2 lb. pkg macaroni, boiled
1 can kidney beans
2 cans tomato sauce
2 carrots, diced
2 onions, diced
4 stalks celery, chopped
2 potatoes, cubed
1/2 head cabbage, shredded
Boil ham hock in water for 3 hours. Let it cool and skim the fat. Re-heat the stock and add in water. Add beans, tomato sauce and carrots and cook for 10 minutes. Add onion, celery, potatoes, Portuguese sausage, and ham. Cook for 20 minutes. Add cabbage and macaroni and cook for 10 minutes. Season with salt and pepper if you need! Enjoy!
As always, thank you so much for watching,
Cari
HOMEMADE PORTUGUESE BEAN SOUP - HAWAII LOCAL STYLE RECIPES #shorts
Aloha! I'm Rose and welcome to my kitchen! If you are new to my channel and you enjoy my recipes, please consider subscribing. Your support means a lot to me and I will do my best to create and share new recipes 2-3 times a week. Also, click the bell (located next to the subscribe button) so you can be notified every time I post a new video.
INGREDIENTS:
2 Portuguese sausages, cut into bite size pieces
1 large onion, chopped
3 cloves garlic, minced
2-3 smoked ham hocks
2 liters of water
1 heaping tbsp chicken bouillon
4 carrots, chopped
5 celery sticks, chopped
1 (15 oz) can kidney beans, including liquid
1 (15 oz) can tomato sauce
1 (15 oz) can chopped tomatoes
2 russet potatoes, chopped
1/2 head cabbage, chopped
Salt and pepper to taste
2 cups cooked elbow pasta
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Portuguese Holy Ghost Soup | Sopas do Espírito Santo
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YIELD 15 people
INGREDIENTS
5 pounds beef chuck roast, bone-in
1 ½ cups red wine
5 cloves garlic, peeled, smashed
1 to 1.5 qt water
2 large yellow onions, thickly sliced
2 tablespoons tomato paste (1 small can 6 oz)
2 cans of crushed to diced tomatoes
5 sticks of cinnamon (or 3 tsp of ground cinnamon)
10 whole cloves
10 allspice kernels
1/2 TSP cumin)
4 tsp of table salt (if using about 5 pounds of meat)
1 bunch mint leaves
1-2 bunches of collard greens sliced
Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread
20 bay leaves
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1. Make a bouquet garni with all of the whole spices and bay leaves.
2.To a large stock pot, add the chuck, onions, water, red wine, garlic, tomato paste, crushed tomatoes, 1/4 of the bunch of mint, cumin, salt and the bouquet garni. Set over medium-low heat and allow to cook for at least 5-7 hours, or until the meat is falling off the bone and easily shredded.
3. *Optional* To add a extra richness and a velvety mouth feel to your soup follow these steps. Add ¼ cup of water to a small sauté pan. Pour in two packets of gelatin. Stir it to combine and let it sit for 5 minutes. This step is known as blooming. Add two ladles full of hot broth from the soup pot into the gelatin and allow the gelatin a few minutes to melt. After the gelatin is fully dissolved add it into the soup.
4. When your soup has about 1 hour left of cooking, add the sliced collard greens. At this time you can also add a few more cups of water if your soup needs it. This soup should contain a lot of broth. Additionally, taste your broth and add more salt and other seasonings.
5. To serve, place a slice or two of bread in each soup bowl topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with some pieces of meat.
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