Portuguese winter soupSubmitted by: MILLIEBEAN
IntroductionFrom Chateline magazine. "Especially rich in vitamins and minerals, assertive kale, a member of the cabbage family, is at its best in soups and stews." From Chateline magazine. "Especially rich in vitamins and minerals, assertive kale, a member of the cabbage family, is at its best in soups and stews."
•125 g linguiça, chorizo or hot Italian sausage, about 1 to 2 sausages
•2 onions, chopped
•3 large minced garlic cloves
•4 large potatoes, peeled and cubed
•2 carrots, chopped
•28 oz can diced tomatoes, drained
•8 cups chicken broth
•1 bay leaf
•1/4 tsp hot red pepper flakes
•2 cups shredded cabbage
•9 kale leaves
• 19 oz can navy beans
•1/2 tsp salt (optional)
•1/4 tsp black pepper
2.Sauté onions and garlic over medium heat for about 5 minutes. Add sausage, vegetables, drained tomatoes, broth and bay leaf. For a spicy taste, add hot red pepper flakes. Bring to a boil, uncovered, skimming off any foam. Add cabbage. Reduce heat to low, cover and simmer 20 minutes.
3.Meanwhile, wash kale and remove stems. Cut leaves into bite-size pieces. Drain beans. When soup has finished simmering, stir in kale and beans. Taste and add salt and pepper, if needed. Remove bay leaf. Covered and refrigerated, soup will keep for 3 days or can be frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user MILLIEBEAN.