Sopa de Couve com Chouriço
Portuguese Chouriço and Kale Soup
Submitted By: Taz
Ingredients:
1 lb Portuguese Chouriço Sausage - casing removed and diced
1 lb Kale - washed and coarsely chopped
1 lb Yukon Gold Potatoes - peeled and medium diced (apx ¼ inch cubes)
1 Quart (4 Cups) Chicken Stock - homemade preferred
6 Roma Tomatoes - diced
2 Medium Onions - chopped
6 Cloves Fresh Garlic - minced
1 Can (15 oz) Red Kidney Beans* - drained and rinsed
2-3 Tbs Extra Virgin Olive Oil
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Heat oil in a 6-8 quart soup pot over medium-high heat
- Add potatoes, onions, bay leaves, and salt and pepper to taste - Cover and cook (stirring occasionally) for 5 minutes
- Add kale to the pot - Cover and cook for another 5 minutes or until kale is well wilted
- Add garlic, tomatoes, kidney beans, Chouriço, and chicken stock - Bring to a full boil
- Reduce to a simmer and allow to cook (uncovered) for 5-10 minutes or until potatoes are tender
- Adjust seasoning - Remove bay leaves
- Serve hot with a 'hunk' of good crusty bread
* You can substitute chickpeas, black-eyed peas, butter beans, or a 19 oz can of fava
beans
Soup will keep refrigerated in an airtight container for 4-5 days
