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Portuguese Kale Soup Recipe

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

Robin Beaver
Added: Saturday, January 31, 2009


1/2 c. dry navy beans
1/3 c. dry kidney beans
3 T. pearl barley
3 quarts water
1 T. salt
1 large bunch (about 1-1/2 lbs.) kale
2 medium potatoes, peeled and chunked
1/2 c. dry split peas or lentils
2 medium onions, peeled and cut into 1/2-inch wedges
3 T. olive oil
1-1/2 lbs. stew beef, cut into 1-inch cubes
3/4 lb. linguiça or chouriço (Portuguese sausage, mild or hot), cut into 1/2-inch slices
1 tsp. crushed red pepper flakes

Soak navy and kidney beans together overnight (at least 6 hours). In another bowl, soak barley overnight. Two hours before making the soup, cook the navy and kidney beans in plain water 1 to 2 hours, until tender. Don’t precook barley. Set aside beans and barley.
Bring water and salt to a boil in a large stockpot. Meanwhile, prepare the kale. Strip leaves off stems and roughly chop. Add kale to boiling water along with the potatoes and split peas.
In a large skillet over medium heat, sauté onions in olive oil until golden. Add them to the pot, reserving some of the oil in the skillet. Raise skillet heat to medium high and add beef. Sear beef until just browned, then add to the pot along with the linguiça.
Add the precooked beans to the pot along with the barley and red pepper flakes. Lower heat and simmer 2 to 4 hours, until beef is tender and flavors have combined.

Personal Notes:
Personal Notes:
I use part water, part homemade chicken broth.
I add dry thyme, about 3 garlic cloves and double the recipe (at least double the barley and beans). Instead of 1-1/2 lb. stew beef, I've used a 2.25 lb. top round boneless roast, cut up. I cook the linguica a bit before adding it to the soup, to cut down on the fat.

Note about Portuguese Chourico: Linguiça and chouriço (pronounced “ling-QUEE-sah” and “cho-REES-oo”) are smoked pork sausages. These two Portuguese staples vary in size and in the cut of pork used to make them. Both are made with garlic, wine, and paprika (or sweet pepper paste), but chouriço tends to be spicier.
Substitute: Spanish chorizo or other spicy sausage of your choice.




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