Portuguese Kale Soup


  • 1 Package of Portuguese style linguica sausage
    We like North Country brand, but Gaspar’s is what I grew up on
  • 2 bunches of fresh kale
  • 1 bag of potatoes
  • 8 cups of prepared red kidney beans (4 cans)


  1. Slice linguica into half inch pieces
  2. Rip kale into small pieces and rinse
  3. Cut potatoes into quarters or smaller depending on size of potatoes
  4. Rinse kidney beans
  5. Brown the linguica in a large pot or dutch oven using butter
  6. Then add in the kale pieces and pour enough water or broth over the kale to just cover it. Let the kale simmer until cooked.
  7. Then add the potatoes and simmer until cooked (adding more water or broth if needed)
  8. Then add the kidney beans last and simmer until ready to eat
  9. Salt to taste
  10. Serve with bread and butter – try dipping the bread in the broth for the full experience!

A note to our allergy friendly subscribers: All of our ingredients and meals are gluten free, soy free, dairy free, peanut free, and vegan. To make the meal 100% vegan just exclude any meat that may be recommended to go along with the meal.