Kale Soup

Kale Soup

Scotty 35

"I merged the best of two family recipes, then fiddled a bit. Pretty easy. Very Spicy if you use hot Portuguese sausage. Both the sausage(chourico or linguica) and jarred peppers (Pimenta Moida) are available online if you don't have a Portuguese market in your town. I prefer linguica for flavoring soups because is has just a little more fat. If you are trying to limit the fat, stick with chourico."


servings 348 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender.
  2. Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.
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  1. 40 Ratings


I modified this quite a bit as I am Portuguese born and raised in New Bedford, MA. I chopped 2 med. onions and minced 5 garlic cloves. I put those two ingredients in a large stock pot over 3T ...

When I made this, my wife called it "resturant quality".I added spinach, and used red and white beans for some color.A dash(or more!) of cayenne puts a little zest in it.We found we like it bett...

Thank You, Scotty! It's easy to tell that you are a real New Bedford guy. This was wonderful. I've been trying to find this recipe ever since my favorite restaurant on the Cape closed. "Kadee's"...