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Kale Soup Recipe

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This recipe for Kale Soup, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound red kidney beans
1/4 cup olive oil
2 large Spanish onions, chopped
1 pound linguica sausage, thinly sliced
1 pound kale, washed and sliced crosswise
4 large California white potatoes, peeled and diced
4 cups beef broth
1 can (14 oz) diced stewed tomatoes
1 1/2 cups vegetable juice such as V-8
4 cups water
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1 green bell pepper, finely diced

Directions:
Directions:
Rinse the beans and soak them in cold water to cover overnight. Drain. In a large soup pot, heat the oil. Add the onions and linguica and cook over medium heat, stirring, until the onions begin to soften, about 5 minutes. Add the beans, kale, potatoes, broth, tomatoes, vegetable juice and water. Season with the celery salt, garlic salt and black and white peppers. Bring to a boil, reduce the heat to medium low and cook, covered, until the beans are tender, approximately 2 hours. Stir in the bell pepper. Cool the soup and refrigerate for at least 4 hours or up to 2 days. Reheat gently. Add more water and adjust the seasonings, if necessary, and serve.

Number Of Servings:
Number Of Servings:
12 first course servings; 6 main course servings
Personal Notes:
Personal Notes:
Portuguese settlers first introduced Kale Soup in the 19th century in the Cape Cod area. There are many versions, but the spice linguica sausage is essential.

 

 

 

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