Portuguese Kale Soup

Portuguese-Kale-Soup_gvdofl

There are so many reasons to love this Portuguese-inspired kale and sausage soup. As with many soups, this recipe tastes even better on the second day. For that reason, we love this soup for meal prep. It makes enough for a whole week of lunches or dinners, and freezes well.

 

Portuguese Kale Soup

Total Time: 48 min.
Prep Time: 10 min.
Cooking Time: 38 min.
Yield: 6 servings, about 1¼ cups each

Ingredients:
1 Tbsp. olive oil
8 oz. turkey kielbasa sausage, sliced
2 cloves garlic, minced
2 to 3 medium leeks, chopped, just white and light-green parts
1 bunch kale, stems removed and discarded, torn (about 4 cups)
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, no added salt
6 cups low-sodium organic chicken (or vegetable) broth
Ground black pepper (to taste; optional)

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.
3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.
4. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

Portuguese Kale Soup

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Photos by Amanda Meixner

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8 Comments

    • Linda said:

      The serving size is 1-1/4 cups. See the reference to “yield” at the top. That serving size equates to the following containers: 1 green, 1/2 yellow, 1 red and 1/2 blue/ orange.

    • Luz Garcia said:

      That is my problem as well. NO sausage for me because of the high sodium. I’d love to see a very low sodium sausage with flavor and no additives. Is there one out there?

    • Luz Garcia said:

      Thanks for sharing Kathleen. I’m heading to Whole Foods tomorrow so will look. Do you remember the brand? I follow a very low sodium diet because of heart disease and many of the approved meals I cannot eat. I adjust recipes accordingly.

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