Sunday Dinner: Portuguese Kale Soup

I love vegetable soups, but I need protein to make it a meal. This soup is packed with healthy stuff, but the chorizo gives it much-needed flavor and the all-important protein factor. If you’re vegetarian, you can substitute a few dashes of hot sauce and a cup or two of beans for the sausage.

  1 lb kale
  1 lb potatoes, chopped
  1 lb chorizo, removed from casings
  1 cup chopped onions
  1/2 cup chopped carrots
  1/2 cup chopped celery
  2-3 chopped shallots
  3-4 cloves chopped garlic
  2 tb olive oil
  2 qt chicken broth
  28 oz canned chopped tomatoes, drained
  salt and freshly ground pepper

Strip the leaves from the washed kale and cut diagonally into wide slices. You should end up with 6-8 cups lightly packed kale. In a large stock pot or dutch oven, cook the chorizo through, separating as you cook. Remove chorizo from pot and set aside. Drain fat from the pot.

In the same pot, add olive oil and saute onions, carrots, celery, shallots, and garlic for about 5 minutes until softened. Add potatoes and broth, and simmer, partially covered, for about 15-20 minutes or until the potatoes are cooked. Mash a few of the potatoes against the side of the pot to thicken the broth. Stir in the tomatoes and simmer for 10-15 minutes. Add the kale and sausage, cook 5-10 minutes longer, and season to taste.

Sunday Dinner: Portuguese Kale Soup

recipe loosely adapted from The Victory Garden Cookbook

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That looks delicious!!!!


This sounds AMAZING—and pretty easy to tweak into a veggie-friendly dish, too!!

Blonde in this City


That looks totally delicious! I've been through a bit of a soup phase lately which is probably due to the extremely cold temperatures we've had. And it seems like I am going to be eating more soup this week to keep warm since there's another cold front coming our way.


I think soup is the perfect wintertime meal and have been having it often. Always looking for new recipes to try, so thanks for sharing!
Chic on the Cheap

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