6
Submitted by TigerJo
"This tasty recipe is similar to one I saw on The Food Network. This soup is full of texture, and is not pureed like a traditional Caldo Verde. I often use "no salt added" beans and tomatoes, reduced sodium broth, and rarely need to add extra salt at all, but other folks may want more. We like it with a little sour cream, along with a head of roasted garlic and a hearty loaf of good bread."
photo by PalatablePastime 
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
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ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium waxy potatoes, peeled & diced (Yukon Golds, white or red potatoes all work well)
- 2 medium onions, chopped
- 4 -6 cloves garlic, minced
- 2 whole bay leaves
- 1 lb kale, chopped center tough stems removed (approx)
- 1 (14 ounce) can garbanzo beans, drained & rinsed
- 1 (14 ounce) can diced tomatoes, undrained
- 1 lb linguica sausage, diced
- 1 quart chicken stock
- fresh ground pepper
- kosher salt
- 6 tablespoons sour cream (optional)
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directions
- Heat olive oil in a deep, heavy pot over medium high heat.
- Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale.
- Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
- Add beans, tomatoes, linguica,& broth and bring to a full boil.
- Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
- Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.
Questions & Replies
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Reviews
-
Great mixture of flavors! I liked that it was a hearty potato-based soup, but not a creamy soup. This gave the kitchen a wonderful scent. We're mostly vegetarians here, so I didn't use any sausage, just added some kick with smoked paprika and Penzy's Mural of Spices mix and lots of pepper. That worked out just fine. Also used navy beans, as I didn't have garbanzos, and they added a good creaminess. I thought the liquid amount was fine. I had the soup on the stove 20-25 min. at the end. Great New year's soup!
maize
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This soup was delicious! I added Swiss chard since I had it in my garden instead of the kale. I thought the quart of chicken stock was sufficient since my husband and I enjoy a thicker soup. We also added a teaspoon of sour cream as suggested to each cup of soup and it really added a nice tang. Great for a football Sunday evening dinner!
Michelelyl
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I made this soup and it was wonderful!! However, I felt it needed 2 quarts of stock and that worked out well. I also used kielbasa instead of linguica. Very simple, delicious, a keeper.
espahl
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Our family loved this hearty soup. My husband is Portuguese and has been brought up on soups. I wasn't unless from a can. This was fairly easy, very hearty especially with a few extra additions. A can of white kidney beans, a few carrots and celery. I have never had linguica but had chourico.My mother-in-law even enjoyed it and was asking about how I made it. I feel really good about that. Like it was an authentic Portuguese dish. Thanks a ton. Will definately be making again.
caramel
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This is really yummy and tastes even better after sitting overnight, so it is great to make ahead. I did use smoked linguica in mine, and also mixed some small red chopped potatoes (didn't peel these) along with some peeled chopped russets (I was trying to use up extra potatoes on hand) and it turned out great. I also increased the chicken broth slightly to about 48-49 ounces, however much is in one of those big cans. The soup is very hearty and the flavor of the sausage permeates throughout. Thanks for posting!
PalatablePastime
see 1 more reviews
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RECIPE SUBMITTED BY
TigerJo
United States
- 5 Followers
- 43 Recipes
- 6 Tweaks
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