Kale Soup Recipe – Eats Now

Name: Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried pea or kidney beans; 8 to 10 c. chicken stock or water; 2 lb. stewing beef; 1 lb. linguica; 1 lb. chourico; 1 large onion; 2 tsp. salt; 1 1/2 tsp. ground black pepper; 3 lb. kale, washed and torn in small pieces; 5 large potatoes, diced

Servings: persons

1 c. dried pea or kidney beans
8 to 10 c. chicken stock or water
2 lb. stewing beef
1 lb. linguica
1 lb. chourico
1 large onion
2 tsp. salt
1 1/2 tsp. ground black pepper
3 lb. kale, washed and torn in small pieces
5 large potatoes, diced

1
Soak beans overnight; drain and rinse.
2
Put into a large pot with broth, beef, linguica, chourico, onion, salt and pepper. Bring to boil; reduce heat to simmer.
3
After 30 minutes remove sausages and continue cooking until beans and meat are tender (about 1 1/2 hours).
4
Remove meat.
5
(At this point I refrigerate overnight; remove fat before continuing.)
6
Add kale and potatoes. Simmer for 2 hours.
7
Cut meat and sausage into small pieces and return to soup.
8
For best flavor, let soup stand in refrigerator overnight before serving.

1247

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. dried pea or kidney beans, 8 to 10 c. chicken stock or water, 2 lb. stewing beef, 1 lb. linguica, and more.

Yes, Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Soup

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