Tuesday, August 24, 2010

Portuguese Kale Soup

click image to enlarge
Portuguese Kale Soup is one of my favorites soups and a great way to use kale. Once upon a time, I'd make this soup using hot Italian sausage and slivered pepperoni. Now, I use a spice blend to get that peppery favor. I used a Morningstar Farms vegetarian Italian sausage link in this soup, but you can use anything you prefer or omit it altogether. There are many good vegan sausage recipes to be found on the internet. Just google "vegan sausage recipe." Typically the sausage recipes make four sausages, and you can store them in the freezer to have available later.

Kari's Portuguese Kale Soup

1 vegetarian or vegan sausage, sliced thin (optional)
1 large onion, quartered and sliced thin
2 stalks celery, sliced thin
1 1/2 Tbsp minced garlic
1 1/2 tsp Kari's Pepperoni Spice Blend (recipe follows)
6 cups chopped kale (packed)
6 cups water
1 1/2 Tbsp Better Than Bouillon No Chicken flavor
5 medium red potatoes, peeled, halved, and sliced thin
1 can (15.5 ounce) dark red kidney beans, rinsed and drained
In Dutch oven sprayed with cooking spray, brown vegetarian sausage; remove and set aside.
Add onion to pan along with a few tablespoons of water. Saute about 8 minutes until translucent, adding more water as necessary.

Add celery and garlic; saute 5 minutes.

Add 2 1/2 teaspoons of pepperoni spice blend; cook 1 minute.

Add 6 cups water and bouillon; bring to simmer. Add kale; cover and simmer over medium-low 10 minutes.

Add potato; simmer 10 minutes, until potatoes are tender.

Add kidney beans and sausage. Simmer 5 minutes until heated through. Adjust seasoning to taste.

Kari's Pepperoni Spice Blend (Salt Free)
makes scant 2 Tbsp

1 Tbsp Hungarian sweet paprika
1 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp dry mustard
1/2 tsp garlic powder
1/4 tsp ground fennel seed
1/4 tsp turbinado sugar
1/8 tsp anise seed

Mix to combine. Store leftovers in airtight container.