Vegetarian Portuguese Kale Soup Recipes

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Steps:

• Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
• Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

Steps:

• Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
• Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
• Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
• Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
• When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
• Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
• When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
• Cool the stock and refrigerate overnight allowing the flavors to marry.
• Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

Steps:

• Soak beans in twice their volume of water 8 hours or overnight.
• In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
• Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

Steps:

• Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
• Heat on medium with a lid.
• While the potatoes soften, simmer the chourico in a smallish sauce pan.
• Add a little olive oil if it's really lean sausage.
• Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
• (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
• Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
• Don't smash them entirely if you like a nice chunky soup.
• When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
• Turn off the heat, and let the onions start to wilt in the pan.
• Let the potato broth simmer without a lid for about 1/2 hour.
• Taste it.
• Adjust salt/pepper.
• Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
• Let it simmer with the lid off for about 1/2 hour.
• Taste it, adjust it.
• Add the juice of about the 1/4 of the lemon.
• Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
• Serve with some crusty bread, and parmesean cheese to put on top.

Steps:

• Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.