Well, sort of. Let’s just say I was “inspired” by Portuguese kale soup. But I made so many changes that I don’t think you can call it traditional portuguese soup. More like a really good spice sausage and kale soup. My husband and I first discovered this wonderful soup on our honeymoon to Provincetown, MA, out on Cape Cod. P-town (as so many of us call it) had a very strong Portuguese influence back in the day, back when the main industry was fishing and not tourism. As such, a lot of that has carried through the years in this small town. Everything in town had “linguica”, or a spicy Portuguese sausage in it. Ok not everything, but a lot of yummy things. And every restaurant served at least two soups – clam chowder and Portuguese soup. Oh and for those of you wondering which restaurant had the best Portuguese soup around….I declare the winner was….Lobster Pot! OMG everything at that restaurant was fantastic. If you are ever in P-town, make sure you go here!
So onto my version, which I attempted to recreate based on my memory of the soup:
8 oz. linguica (I used chorizo because that’s what my grocery store had, but if you can find authentic linguica definitely use that!)
3 tbs. EVOO
3 medium onions, chopped
3 cloves of garlic, sliced
2 ribs of celery, chopped
1 carrot, chopped
1/3 lb. red kidney beans
8-10 cups of stock or broth
some red chiles (3-4, can be changed depending on your spice tolerance)
paprika – a lot
1 bunch of kale (around 2/3 pound, after looking at what my grocery receipt said)
1. The sausage only came in the link form, so I removed the casings and shaped little round balls, about 1/2 – 3/4″ in diameter and put them in a pot with the EVOO, onions, celery and garlic. I cooked them til they were all browned on the outside. They’ll finish cooking while boiling in the soup.
2. Then I added the beans, stock, and seasonings and let the soup simmer away. However, it would be advantageous to either presoak your beans or use canned ones. I forgot to plan ahead, and so instead of simmering my soup for say 30 min here, I had to let it go for like 2.5 hours so that the beans would be done. Plan ahead, pre-soak your beans, and then you only have to do this step for 30 min.
3. Rip off the kale into pieces and add to the pot. Because I had a wee little bit of spinach that also needed using, I squeezed it out and added some of that too. I don’t think it added or took away from the soup. I’m indifferent about the spinach, that’s why I didn’t list it in the ingredients. If you want to add in some diced potatoes, those would work too and I think are a fairly traditional ingredient in this type of soup. I just didn’t have any on hand. Ok simmer for another half hour or so. The reason I didn’t add the kale right away was because I didn’t want it to get too mushy. Then serve and eat!
This is also a very budget friendly meal: kale – $1.00, chorizo – $3.00, beans – $.30, onions – $.50 (I buy big bags cause I use a lot), garlic – $.15? celery – $.30? stock – $1.00? (I use Better than Bullion stock base because it is gluten free)
Total – under $2.00 per serving
Also notice that 8 oz. of meat stretches out to 4 meals. That’s only 2 oz. of meat consumption per meal. Enough to give flavor, but the star of this meal is the kale.
EDIT: I got SEVEN meals out of this soup!!! That’s almost $1 per serving!!
Submitted to Friday Foodie Fix