Portuguese Kale Soup

Serves-10-14 Makes-5 quarts Prep Time-25 minutes Cook Time-60 minutes

Ingredients

3 TBSP (45g) oil- Total- 1 TBSP to sweat mirepoix and Chourico, and reserve 2 TBSP to brown the beef

8 oz (230g) onion, diced ¼” (6mm) usually a medium size onion

6 oz (170g) celery, diced ¼” (6mm) usually 2-3 ribs of celery

6 oz (170g) carrot, diced ¼” (6mm) usually 2-3 depending on size

1 lb (454g) Chourico Portuguese Sausage, diced ½” (12.7mm) hot or mild or sub Linguica

2 lb (908g) bottom round beef, diced ½” (12.7mm)

.5 tsp (1.5g) salt

.5 tsp (1.2g) black pepper

2 TBSP (32g) tomato paste

3 TBSP (21g) Portuguese All-spice (Antonio brand available at Stop and Shop)

1 cup (237ml) Madeira Wine

2 TBSP ((36g) Beef base

3-4 quarts (2.84-3.79L) of water or stock-you can use vegetable, beef or chicken *may need to adjust the beef base if using a high sodium stock.

I can 15ounce (439g) kidney beans, drained and rinsed

1lb (454G) red potatoes, diced ½” (12.7mm)

1 bunch curly kale, (about 1 lb (454g) before trimming), washed, destemmed, and chopped

6 oz (170g) green beans, blanched and chopped in half

Instructions

1. Gather your Mise en Place, have your ingredients prepared and ready. **the beans, potatoes and kale can be prepped while the mirepoix, chourico, beef, stock, and spices are simmering for 20-30 minutes. **

2. Heat 1 TBSP (15g) of oil in a 6 quart (5.68L) or larger pot, add the onions and chourico and sweat for about 5 minutes.

3. Add the carrots and celery and sweat for 3-5 minutes. Then remove the mixture from the pot and place in a bowl and set aside.

4. Put the pot back onto the heat and add the remaining 2 TBSP (30g) of oil and heat on medium-high, then add the beef to brown, being careful not to crowd the pan. You may have to do this in 3 batches. The goal is to brown the beef, not to scorch it so adjust the heat as needed.

5. When the last batch of beef is browned, place all the beef back into the pot and add the tomato paste, salt, pepper, and Portuguese allspice. Toss to coat the beef.

6. Deglaze the pan with the Madeira wine. **You can substitute any red wine, stock, or water if you choose. **

7. Add the chourico and mirepoix mixture back to the pot and combine.

8. Add 1 quart (1L) of stock or water (whichever you are using) and bring all ingredients to a boil, then drop to a steady simmer for 20-30 minutes, or until the beef is tender. Be sure to add enough liquid to just cover the ingredients while they simmer.

9. When the beef is tender add the other 2 quarts (2L) of stock or water and bring the soup back to a boil. If the ingredients are not submerged, add more liquid.

10. Once boiling, add the kidney beans, potatoes, and kale to the pot. You will have to press the kale to submerge it.

11. Cook the soup for 15-20 minutes more at a medium- high heat or until the potatoes and kale are tender.

12. Add the blanched green beans in in the final few minutes of cooking.

*Notes*

If you prefer a thinner soup add more liquid, you may need to add more base to accommodate the extra liquid, so taste and adjust it along with the seasonings.

I like a thicker soup; I add water as needed when I reheat it.

Vegetarian or vegan versions use a plant-based sausage (I have used a chourico style before and it worked well). You can either eliminate the beef or use a plant-based substitute such as tempeh. Use vegetable stock and vegetable base.