Kale Soup with Linguica

Over the past couple of weeks I’ve been working on getting a better schedule for dinner.  Often, if something isn’t planned for dinner, we end up eating pizza.  I wanted to change that.

After coming across this pretty little chalkboard planner that I shared in my fall home tour,  I figured I’d be a little more intentional about our shopping and our dinner planning.

But first, a little backstory:

When I was a teenager, my mom worked as a nanny and was often out during weeknights. Lucky for me, we lived right next door to my friend whose family is Portuguese. Her mom made Portuguese Kale Soup at least once a week, and her grandmother baked the most incredible homemade bread. Since my friend had probably had her fill of both, there were always leftovers—and her mom would generously walk over containers of soup and warm, crusty bread just for me. I was in absolute heaven. (Thanks, Connie!! xoxo)

Now that I have my own family, Kale Soup is a staple on our weekly dinner menu (and hopefully my kids won’t get tired of it!)  It’s really a huge hit in my house, and a great way to get them to eat greens! It’s the ultimate comfort food for me.

After demonstrating how I make it on my instastory, several people inquired about a recipe, so here it goes:

Ingredients:

• • 2 Tbs olive oil
  • 1 large yellow onion, diced
  • 2 tsp minced garlic
  • 1 Lb of ground linguica or linguica sausage, thinly sliced
    (Portuguese chouriço or smoked sausage also work great) 
  • 2 cans of dark red kidney beans, drained and rinsed
  • 2 packets of GOYA Sazon
  • 2 Packets of Goya Chicken and Tomato Bouillon/Chicken Bouillon (or you can use chicken broth)
  • 6 cups of water (or more)
  • 1-16 oz.  bag of pre-washed kale
  • 5 gold potatoes, peeled and diced
  • Salt and pepper to taste
  • Smoked paprika to taste
  • 2 dried Bay Leaves
  • 1 Tsp apple cider vinegar
  • Hot sauce (optional)
  • drained, diced tomatoes (optional)

Unfortunately, I don’t have photos yet, but if you need a visual you can check it out on my Instastory Highlight (Carli Cooks).  I’ll shoot some photos next time I make it.

Instructions:

1. Heat olive oil in a large soup pot over medium heat.

2. Add the diced onions and garlic. Sauté until soft and fragrant, about 3–4 minutes.

3. Add the linguica and cook until browned and flavorful, stirring often.

4. Add potatoes and kidney beans. Stir to combine.

5. If you’re using bouillon packets: stir them and the Sazón now. Then add your water. If you’re using broth, pour it in and just add the Sazón.

6. Add the kale in batches, letting each portion wilt before adding the next.

7. Stir in bay leaves, paprika, salt, and pepper to taste.

8. Bring everything to a boil, then reduce heat and simmer for 25–30 minutes, or until the potatoes are tender.

9. Finish with apple cider vinegar and adjust seasoning as needed.

10. Serve hot with a dash of hot sauce and some crusty bread.

Let me know if you make this recipe!  and if you love it, share it, because after all, sharing is caring<3