New Bedford Portugese Kale Soup
submitted by Laurie Barham
- 2 chorizo or linguica sausages, sliced
- 1/4 c. olive oil
- 1 large yellow onion
- 6 cloves garlic, peeled and crushed
- 8 cups chicken or pork broth
- 1 bay leaf
- 1/4 tsp garlic powder
- 1 hot pepper, seeded
- 1/3 tsp paprika
- 1 package frozen, or 1-2 lbs fresh kale
- 3 potatoes, peeled
- 1 can cannelloni beans, drained
- salt & pepper to taste
1. Slice chorizo or linguica and saute in olive oil with onion and garlic. Do not allow garlic to brown, so add that last. Sausage does not need to cook. Add broth and seasonings and simmer for 10 minutes.
2. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite size pieces. Discard the stems.
3. Add kale and potatoes and simmer an additional 30 minutes.
4. Add beans.
5. Serve with Portugese pops (rolls) or Crown Pilot chowder crackers.