• 4servings
  • 55minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 tablespoon finely chopped garlic

  3. 1/2 cup diced onion

  4. 1/2 diced turnip

  5. 1/2 cup diced carrot

  6. 1 bunch kale , stemmed and roughly chopped

  7. 6 ounces chopped Portuguese chourico or 6 ounces chorizo sausage

  8. 3 bay leaves

  9. 2 tablespoons chopped fresh parsley leaves

  10. 2 tablespoons chopped fresh thyme leaves

  11. 6 cups beef stock

  12. 1 cup kidney bean

  13. 6 ounces diced tomatoes

  14. 10 ounces diced potatoes

Instructions Jump to Ingredients ↑

  1. In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

  2. Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.

  3. Remove the bay leaves and serve hot.


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