Deolinda’s Vegetarian Portuguese Kale Soup

This recipe was submitted by CSA member Suzette Caverly.

Ingredients: 
1 SMALL HEAD CABBAGE, CHOPPED
1 BUNCH KALE (BLANCHED AND SHOCKED; CHOPPED)
1 LARGE CAN KIDNEY BEANS
3 MEDIUM POTATOES (DICED, SKIN ON)
2 CONTAINERS OF LOW SODIUM VEGETABLE STOCK (OR WATER)
2 T RED PEPPER FLAKES (WET. PORTUGUESE BRAND IS GONZALVES, BUT PASTENE ALSO MAKES IT)
1 T PORTUGUESE SEASONING (I THINK PAPRIKA WOULD WORK OK)
SALT & PEPPER
SMALL PASTA (DEOLINDA USED PASTA STARS, BUT I CAN’T FIND A GOOD SIZE SO I USE ANY SMALL PASTA)

Directions: 
ADD ALL THE VEGETABLES TO A LARGE STOCK POT AND COVER WITH THE STOCK OR WATER. (I USE 2 BOXES OF STOCK, THEN WATER IF I NEED MORE BROTH) ADD SEASONING AND KIDNEY BEANS AFTER SOUP HAS BOILED. (IF YOU DON’T LIKE SPICE, CUT BACK ON WET RED PEPPER FLAKES) COOK UNTIL POTATOES AND CABBAGE ARE TENDER BUT NOT MUSHY. IF SERVING RIGHT AWAY, ADD THE PASTA, BUT WITH A LARGE POT LIKE THIS, I ADD THE PASTA TO EACH SERVING. OTHERWISE IT GETS TOO MUSHY.

THE ORIGINAL RECIPE FOR THIS HAS 1 STICK “GASPARS” HOT CHOURICO SAUSAGE CUT IN TO ½ MOONS AND USES WATER, NOT STOCK. MY MOTHER IN LAW SAID “JUST TAKE THE CHOURICO OUT” WHEN SHE FOUND OUT I WAS A VEGETARIAN. I TOOK HER ADVISE AND MADE A VEGETARIAN VERSION. DELICIOUS FOR A COOL FALL NIGHT, AND VERY HEALTHY.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s