Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, portuguese(kale)soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Portuguese(kale)soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Portuguese(kale)soup is something that I have loved my whole life. They’re nice and they look fantastic.

The ingredient list now reflects the servings. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook portuguese(kale)soup using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Portuguese(kale)soup:

1. Prepare 1 pack linguica (cut up)
2. Take 1 pack chourice (cut up)
3. Get 1 head cabbage (cut up)
4. Prepare 1 bag fresh kale
5. Make ready 5 potatoes (cut up)
6. Take 1 can red kidney beans (drained and rinsed)
7. Prepare 1 bag small carrots
8. Prepare 2 large cans of beef or chicken broth
9. Get 1 garlic powder to your liking
10. Take 1 salt and pepper to taste
11. Take 1 water as needed
12. Get 1 beef or chicken bouillion

Add stock, water, salt, pepper, bay, gravy color, optional parsley and optional mint and bring to a boil. Reduce to a fast simmer and cook for five minutes. Add drained beans, bring to hot, adjust seasonings and serve with crusty bread. Portuguese kale soup, caldo verde, is something you'll experience literally everywhere in Portugal, from Lisbon's trendiest restaurants to farmhouses scattered at the edge of villages.

Steps to make Portuguese(kale)soup:

1. In large stockpot fry up the two meats (browned all over) about 15-20 minutes.
2. Once meats are cooked add one can of broth, this helps to make the broth.
3. Add the potato, carrots, cabbage, cook until tender.
4. Add salt, pepper, garlic and second can of broth, if there isn't enough liquid, that's when you would add your bouillions and water. Don't water down to much.
5. Once veggies are tender add kidney beans and kale. Continue to cook on low heat. The longer it simmers the better the flavor.
6. I can't put any real time frames in this recipe and there will be plenty of leftovers to freeze for future meals.
7. Serve hot with fresh bread for dipping into the broth. Enjoy!

Add drained beans, bring to hot, adjust seasonings and serve with crusty bread. Portuguese kale soup, caldo verde, is something you'll experience literally everywhere in Portugal, from Lisbon's trendiest restaurants to farmhouses scattered at the edge of villages. Its simple yet sustaining character is appreciated everywhere. Portuguese kale is used to make a delicious soup, beloved of many Portuguese people, called caldo verde and described very lovingly in this delightful blog post by Joy Albright-Souzaby. I based my attempt on the recipe given there but, as we are vegetarians, I used vegetable stock and, instead of Portuguese linguiça (smoked pork sausage), a vegetarian 'sausage' made from lentils flavoured.

So that’s going to wrap it up for this exceptional food portuguese(kale)soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!