Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This version of a traditional Portuguese soup uses sweet potatoes in place of white potatoes. For a thicker consistency, coarsely mash some of the beans before adding them to the soup.

Maureen Callahan
Recipe by Cooking Light March 2007

Gallery

Recipe Summary

Yield:
10 servings (serving size: about 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.

    Advertisement

Nutrition Facts

254 calories; calories from fat 29%; fat 8.2g; saturated fat 2.1g; mono fat 3.4g; poly fat 1.4g; protein 14.2g; carbohydrates 34.8g; fiber 6.9g; cholesterol 27mg; iron 2.9mg; sodium 797mg; calcium 132mg.
Advertisement