REC-Portuguese Chorizo and Kale Soup (TNT)

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Portuguese Chorizo and Kale Soup

2 tablespoons (extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed (I'm not a fan so I use white northern beans)
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

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.


Moderator Emeritus
May 10, 2002
Edmonton, Alberta
Cool. This one is going in my file. I will experiment and share with my Mom. We both LOVE soup but my DH and kids are not so keen. LOL.


Washing Up
Oct 16, 2004
Boston area
I made this over the weekend.

I used Frugal Gourmet's "Portugese Caldo Verde" in "Our Immigrant Ancestors" as the basic recipe, which is very similar to PA Baker's.

But I used a bag of navy beans (boiled till tender), omitted the tomatoes. I had a couple of different kinds of spicy sausages to put in there. Five potatoes, 3 quarts chicken broth.

It was absolutely, positively DELICIOUS! Lunch for several days this week!

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