My hubby is half Portuguese, making this soup for him is my love language.
Plus it has a rainbow of veggies, fiber, fat and protein.
Soup is filling so it’s good for satiating a strong appetite.
Try and use organic veggies as noted, since carrots, potatoes and kale hold onto pesticides.
I made up this recipe and I never measure, but here goes..use your intuition.
2 cloves minced garlic
2 tablespoons butter
2 large organic carrots sliced or chopped
4-5 medium organic red potatoes chopped but not perfectly
4-5 links of Portuguese sausage…aka linguisa sliced into 1/8 inch discs
1 can of white beans
1 Bay leaf
Add more or less chicken stock according to your liking.
1 large bunch of organic curly kale chopped
Sea Salt and pepper (always leave sm. bowls of S & P on the table so your guests can season to their liking)
1 teaspoon smokey paprika
1 Tablespoon apple cider vinegar ( if you use my bone broth recipe, skip this vinegar)
Sauté the garlic, onion and carrots in the butter till tender. Pour the chicken stock into soup stock pan, add bay leaf and garlic, onion and carrot medley. Bring to a boil and then simmer.
Meanwhile sauté the linguisa discs until they are browned a bit on each side. Strain off the fat and toss the linguisa into the soup pot.
Add the paprika, vinegar, salt and pepper. Just a bit of salt, maybe 1 teaspoon to start, since the linguisa is salty. Simmer 10 minutes and then add the potatoes. Simmer 10 more then add the white beans (drain and rinse first) and the kale.
Simmer 20 minutes on low. Taste and add what you think it needs. Simmer on low till you are ready to serve.
You can serve immediately or let it sit for a while, or better yet…put on your back porch and serve the next day.
A nice touch to homemade soup is to chop the veggies irregularly. You want your soup to look like an interesting tapestry, not a checkerboard from a can.
Serve with a hunk of whole grain bread, or grilled cheese on sourdough. Invite over friends or family and enjoy!