Cape Cod Portuguese Kale Soup
Warm up with a hearty bowl of Cape Cod Portuguese Kale Soup, a flavorful fusion of coastal New England and Portuguese culinary traditions. This robust soup is packed with smoky slices of chorizo or linguiça sausage, tender russet potatoes, vibrant kale, and a medley of kidney and white beans, making it as nutritious as it is satisfying. Simmered in a savory broth with fragrant spices like paprika and thyme, this one-pot dish delivers a comforting blend of earthy, savory, and slightly spicy flavors. Ready in just over an hour, this easy recipe is perfect for cozy weeknight dinners or meal prepping. Serve it with crusty bread to soak up every last drop of the rich, tomato-infused broth. Cape Cod Portuguese Kale Soup is your new go-to for hearty, wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces chorizo or linguiça sausage, sliced
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 8 cups chicken or vegetable broth
- 14.5 ounces canned diced tomatoes
- 1 large bunch kale, stems removed and chopped
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned white beans, drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
Add the sliced chorizo or linguiça sausage and cook until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables soften, about 7 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken or vegetable broth and diced tomatoes (with their juices). Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the browned sausage back into the pot.
Stir in the chopped kale, kidney beans, white beans, paprika, thyme, bay leaf, salt, black pepper, and red pepper flakes (if using).
Cover the pot partially with a lid and let the soup simmer for 30-35 minutes, or until the potatoes are tender.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm with crusty bread.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 15765 mg | 685% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 39.3 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 10202 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
