This soup recipe is the one I made for our Super Bowl party this year. Every year, we have a FEW friends in. They are dedicated football fans, and cheer wildly for the game. This year, fortunately for us, they also cheered wildly for the Giants. Our daughter's fiancé is a long-time die-hard Giants' fan. So, in his honor, we cheered for the Giants. (Plus I don't like teams that cheat--ahem--any Patriots' fans out there. . .sorry.)
PORTUGUESE KALE SOUP
2 large Spanish onions, diced
1 pound linguica, sliced (Portuguese sausage).
You can substitute chorizo or, I used kielbasa since I could not find either linguica or chorizo
1 pound fresh kale
4 cups of chicken broth or stock
1 tsp. black pepper
2 T. thyme, dried
4 large potatoes, peeled and diced into 1/2 inch cubes
1 pound canned red kidney beans (or 1/2 pound dried)
12 oz. V-8 vegetable juice
12 oz. canned stewed tomatoes
1) If using dried kidney beans, pre-soak and cook according to package directions.
2) Dice onions 1/4" thick and cut sausage into thin slices. Place both in a large stockpot and cover with water. Let simmer for 20 minutes.
3) Wash kale, remove the spine from leaves, then roll leaves and slice thinly.
3) Add kale, chicken stock, pepper, and thyme. Simmer for 10 minutes. Add the beans and potatoes to the pot.
4) Pour in V-8 juice and stewed tomatoes. Cook on low heat until vegetables are tender. Let soup continue to simmer for several hours on low heat. This soup may be refrigerated and keeps well for serving days later.
The recipe recommends serving this hearty soup with corn bread (which I did for the Super Bowl). All in all--a very tasty winter hearty meal. And kale is so good for you!
I will continue to post Saturday soups, but only occasionally.