Mazur, Michael
The Mazurs’ Portugese-Jewish Kale Soup
INGREDIENTS
Olive oil
2 medium onions, or one large, chopped
5 or 6 cloves garlic, sliced or diced
2 large potatoes, diced
2-3 carrots, diced
Bunch of kale, washed well and chopped,
or 1 package frozen chopped kale (so much easier!)
½ lb linguica, sliced small
16 oz. can red or white kidney beans
30 oz. can ground peeled tomatoes
46 oz. low-salt or salt-free chicken broth
(hardly any) salt, & pepper to taste
Sauté onion and garlic in olive oil in a large kettle. Add diced potatoes,
carrots and half of the can of chicken broth. Cook until almost tender.
Then add linguica and kale, the rest of the broth and the tomatoes. Simmer
10-15 minutes. Season to taste. Freeze some if you think you’ll get
bored with it! Serve with crusty bread for a great supper.
This is lower in salt than most kale soup recipes, but really richly
flavored. Keep a package of kale in the freezer, a can of ground
tomatoes, in the cabinet, a can of low salt or salt-free broth in the
cabinet, and the beans, too. Then you’re halfway there before you
begin. It’s a great soup without the meat, too. This was the only
thing Mike really loved making, it’s kind of fool proof, and it got us
through winter nights.
Gail Mazur