Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Portuguese Kale Soup Mariana Raposo This kale soup is unusual because it uses beef as well as linguiça.   1 lb. stew beef, cut into 1" cubes Vegetable oil 3 cloves of garlic, crushed 1 large onion, chopped 1 to 2 quarts of water 2-15 oz. cans of tomatoes 1/4 cup chopped parsley 1 bay leaf 1/4 tsp. pepper Salt 1 cup dry red wine 2 large potatoes, cubed 2 pkg. frozen kale, defrosted 1 can kidney beans 1 lb. linguiça   Brown the beef in some oil. Add the garlic, onion, water, tomatoes, parsley, bay leaf, salt and pepper. Simmer 21/2 to 3 hours. Add the potatoes and wine. Simmer covered until the potatoes are ready. Add the defrosted kale and beans. Simmer uncovered 5 to 10 minutes. Remove the bay leaf. Broil the linguiça to remove the grease, chop into small pieces or rounds and add to the soup. Thin the soup with water if it is too thick. Serves 6 to 8