Portuguese winter soup
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1/4 lb ( 125 g) linguiça, chorizo or hot Italian sausage, about 1 to 2 sausages
1 tsp ( 5 mL) vegetable oil
2 onions, chopped
3 large minced garlic cloves
4 large potatoes, peeled and cubed
2 carrots, chopped
28 oz ( 796 mL) can diced or whole tomatoes, drained, or 1 seeded, chopped sweet red pepper
8 cups ( 2 L) chicken broth
1 bay leaf
1/4 tsp ( 1 mL) hot red pepper flakes or paprika (optional)
2 cups ( 500 mL) shredded cabbage (calcium rich)
9 kale leaves (calcium rich)
2 cups ( 500 mL) cooked navy beans or 19 oz (540 mL) can navy or white kidney beans (calcium rich)
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) black pepper
Recipe
1. Coarsely chop sausage. Heat oil in a large saucepan set over medium heat. Add sausage and sauté, about 8 minutes. Then remove sausage and drain on a paper towel. Pour off fat from pan, leaving just a film.
2. Sauté onions and garlic over medium heat for about 5 minutes. Add sausage, vegetables, drained tomatoes, broth and bay leaf. For a spicy taste, add hot red pepper flakes. Bring to a boil, uncovered, skimming off any foam. Add cabbage. Reduce heat to low, cover and simmer 20 minutes.
3. Meanwhile, wash kale and remove stems. Cut leaves into bite-size pieces. Drain beans. When soup has finished simmering, stir in kale and beans. Taste and add salt and pepper, if needed. Remove bay leaf. Covered and refrigerated, soup will keep for 3 days or can be frozen.
Chatelaine tip
Vegetarian option
Omit sausage. Use a little olive or vegetable oil to sauté onions, and instead of chicken broth, use vegetable stock or water.
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