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  • Angela Castrigno

Mom's Portuguese Kale Soup

This soup makes me feel happier and healthier with every single bite! These nutritious fall and winter veggies combined with mom's love are an unbeatable recipe for the good feels all winter long.

The beauty of this recipe (and most soup recipes) is that you can make your own by switching up the ingredients. Use different types of beans or throw some quinoa in there. Or try substituting squash for some of the potatoes. The sky is the limit!

Portuguese Kale Soup


  • 3 bunches of fresh kale (or frozen from you summer harvest)

  • 1 package of fresh linguica

  • 1 can of organic kidney beans (or beans of your choice)

  • 8 cups of chicken stock or broth

  • 1 large onion

  • 3 yellow/white potatoes

  • 3 large carrots

  • 2 sweet potatoes (or your favorite squash! picture above features kabocha)

  • EVOO


  1. Heat 1-2 tablespoons EVOO in a large soup pot on medium heat.

  2. Chop up large onions and add to pot.

  3. Take skin casing off linguica, chop fine, and add to pot. Saute onion and linguica for 10 minutes.

  4. Add beans and stir well.

  5. Add 4 cups of chicken stock/broth and stir again.

  6. Cut up potatoes, carrots, and sweet potatoes the same size (cubed) and add to pot.

  7. Add 4 more cups of chicken stock/broth until everything is just covered. Stir.

  8. Meanwhile, clean up the kale, tear leaves from stems, chop and add to pot.

  9. Push down kale if it doesn't fit into pot, cover. NOTE* Lid won't fit initially, will go down after kale has wilted. Do not try to cover kale with stock, just keep stirring until it wilts.

  10. When kale has wilted, bring to boil. Then turn down to simmer.

  11. Continue simmering until veggies are soft (about 15-20 minutes, or to your liking)

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