Portuguese Kale Soup
Ingredients
- 1 pound dried pea beans, soaked overnight according to directions
- bean soaking water, plus enough additional water to total 8 cups
- 1 pound of chorizo, or other firm, smoked, garlic-flavored link sausage,
- sliced 1/4 inch thick
- 1 tablespoon olive oil
- 3 medium sized onions, peeled and chopped
- 2 bay leaves, crumbled
- 1 teaspoon ground marjoram
- 1/8 teaspoon ground pepper
- 4 to 5 teaspoons salt
- 2 medium sized potatoes, peeled and cut in 1/2 inch cubes
- 2 tablespoons red wine vinegar
- 4 cups finely sliced tender kale or 1 package (10 ounces) frozen chopped
- kale (fresh is best!)
Instructions
10 to 12 servings. Place beans and water in a large, heavy kettle; bring to boiling; then adjust heat so pot bubbles gently and cook 1 1/2 hours. Meanwhile, lightly brown sausage in olive oil over moderately high heat and drain on paper toweling. Reduce heat to moderate; add onions and stir fry 8 to 10 minutes, until limp. When beans have cooked 1 1/2 hours, add sausage, onions, bay leaves, marjoram, pepper, 4 teaspoons of the salt, and potatoes; cover and simmer 1/2 hour. Add vinegar; taste for salt and add additional teaspoons, if needed. Add kale; cover and simmer 20 to 25 minutes longer, just until tender. Ladle into large soup bowls, or better still, cool to room temperature; refrigerate and then serve the next day.
