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This recipe for PORTUGUESE SOUP, by , is from Equity, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Reynolds
Added: Tuesday, September 25, 2007


1 package frozen or 1-2 lbs fresh kale
1 large white onion
3 potatoes, peeled
2 sticks of Chourico, sliced
8 c. of chicken or pork broth
╝ c. Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
╝ tsp. garlic powder
1/3 tsp. paprika
Season with salt and pepper to taste

Slice Chourico and sautÚ in ╝ cup of olive oil, onion, and chopped garlic. Do no allow garlic to brown, so add last. Chourico does NOT need to cook. Add liquid and simmer for 10 minutes.

Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-sized pieces. Discard stems.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.




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