Portuguese Kale Soup (Caldo Couves)
Bea's Kale Soup is a Portuguese recipe passed down for generations. The Portuguese were on the kale bandwagon LONG before today's hipsters. Kale Soup is the Chicken Soup for the Portuguese, believed to cure all ails. Don't forget the linguica! Use chourico if you can't find linguica but don't substitute anything else because it's the heavy paprika flavor that really makes the soup authentic and classically delicious.
How to Make Portuguese Bean Soup QUARANTINE EDITION
Hey Everyone!
Quarantine has given Reid and I more time to cook and share some of the dishes that we try with all of you. Reid made Portuguese Bean Soup for the first time the other day and it was delicious. This recipe was from one of my mom's cookbooks and I must say, it's a good one. As Reid says, it's better than Zippys! Thank you so much for watching! I hope all of you are staying healthy and able to stay connected with your family and friends during this time. Please enjoy!
2-3 pieces of ham hock (it makes about 3-4 cups of soup stock)
1 Portuguese sausage, sliced
8-9 C. of water
1/2 lb. pkg macaroni, boiled
1 can kidney beans
2 cans tomato sauce
2 carrots, diced
2 onions, diced
4 stalks celery, chopped
2 potatoes, cubed
1/2 head cabbage, shredded
Boil ham hock in water for 3 hours. Let it cool and skim the fat. Re-heat the stock and add in water. Add beans, tomato sauce and carrots and cook for 10 minutes. Add onion, celery, potatoes, Portuguese sausage, and ham. Cook for 20 minutes. Add cabbage and macaroni and cook for 10 minutes. Season with salt and pepper if you need! Enjoy!
As always, thank you so much for watching,
Cari
How to Make Caldo Verde — Traditional Portuguese Soup
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Today I'm in the kitchen with my Vovo cooking up some traditional Portuguese recipes I grew up on and still love to this day. Today were making Caldo Verde a green Portuguese soup with potatoes, collard greens and chorizo.
INGREDIENTS:
8-10 Potatoes peeled and chopped
8-10 cups of water
1 brown onion finely chopped
2 cloves of garlic minced
1 bunch of collard greens thinly sliced
2 tsp Sea salt
1/4 tsp black pepper
1 tbsp olive oil
1 Chorizo (Portuguese sausage chopped (optional)
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Portuguese Kale Soup | Sopa de Couve com Chourico
Portuguese Kale Soup | Sopa de Couve com Chourico
Find full recipe on Tia Maria's Blog
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BACK IN SUMMER - Nicolai Heidlas
Portuguese Bean Soup | Around the World in a Bowl of Soup with Chef Ricky
From Spokane's multiple national award winner Chef Ricky comes this delicious and nourishing Portuguese Bean Soup; simple to make and satisfying to eat! It's guaranteed to be a favorite on your family dinner table.
For complete recipe, check our blog at
SOPA DE COUVES: How to Make Portuguese Kale Soup with Linguiça & Potatoes
When I married into a Portuguese family, I fell in love with Sopa de Couves. It's a simple, everyday Portuguese Kale Soup made with potatoes, linguiça and a flat-leaf kale. My mother-in-law always used to have a big pot of Couves waiting for us every time we visited. But now, she's 98-years old and doesn't cook anymore. We tried several times over the years to get her to teach me how to make Sopa de Couves because it's one of those recipes you learn from watching, as opposed to reading a recipe. The problem is, we don't live in the same state, and once when we told her we wanted to come out and videotape her while she made it, we got there only to discover it was already made! Still, it's important to me that we carry on the tradition. So, in this video, I ask my brother-in-law to teach me how he makes it. He doesn't make it quite like my mother-in-law, but I really enjoyed his version, too. Read on for Lou's recipe.
Sopa de Couves
1 large bunch flat-leaf kale or Swiss chard (cut into 1 pieces)
1 13oz. package linguiça, cut into bite-size pieces
1 1/2 lbs. pork meat, cut in large pieces
5-7 russet potatoes, peeled and cut in half or quarters
2 Tbsp. red wine vinegar
1/4 cup ketchup (or substitute half a small can tomato paste)
kosher salt to taste (approx. 1 tsp.)
1 tsp. crushed black pepper
1/2 tsp. whole black peppercorn
Fill medium size saucepan with water to halfway point and place on stove over medium high heat. Season pork meat with salt and place in saucepan to cook. Once it reaches a rolling boiling, lower heat and let simmer 20-25 minutes.
When that time is almost up, fill a separate, larger saucepan with water to about the halfway point. Add chopped kale and linguiça to it. Carefully transfer the cooked pork meat from other pot into the larger pot with the kale. Add potatoes. Season with salt, crushed pepper, and whole peppercorn. Stir and let cook with lid on 45 minutes. When almost done cooking, add red wine vinegar and ketchup. Stir and taste broth for salt and adjust if necessary. At end of 45 minutes, turn off heat and let soup sit at least 15 minutes before serving.
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All music in this video used with rights from Storyblocks:
Waste of Time - Sounds Like Sander
Tropical Dream - Neil Cross