Portuguese Kale Soup

New Year's - Holidays and Events

The best Portuguese soup made by my mother, Christina L. Pacheco

Brief

Cook: 1hr30 mins

Additional: 6hrs30 mins

Total: 8hrs

Servings: 10

Yield: 10 servings

Portuguese Kale Soup

Ingredients

½ pound dried white pea beans

½ pound chorizo sausage

thinly sliced

1 pound beef soup bones

1 quart water

1 medium head cabbage

chopped

2 bunches kale - rinsed

dried and chopped

5 potatoes

peeled and cubed

1 quart hot water or as needed

salt and pepper to taste

The Original Kielbasa and Sauerkraut

Holidays and Events

Directions

Step 1

Soak beans in twice their volume of water 8 hours or overnight.

Step 2

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.

Step 3

Stir in cabbage kale potatoes and enough hot water to cover. Cook until potatoes are tender 20 minutes. Season with salt and pepper.

Nutritional Information

Portuguese Kale Soup

Servings Per Recipe:10

Calories: 302.2

% Daily Value *

Protein: 14.9g 30%

Carbohydrates: 42.2g 14%

Dietary Fiber: 8.4g 33%

Sugars: 4.4g

Fat: 9.4g 14%

Saturated Fat: 3.4g 17%

Cholesterol: 20mg 7%

Vitamin A Iu: 12272.7IU 246%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.6mg 40%

Vitamin C: 74.5mg 124%

Folate: 87.5mcg 22%

Calcium: 165.9mg 17%

Iron: 3.5mg 20%

Magnesium: 86.4mg 31%

Potassium: 1064mg 30%

Sodium: 321.1mg 13%

Thiamin: 0.4mg 39%

Calories From Fat: 84.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.