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Receta Azorean Kale And Potato Soup

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Ingredientes

Cost per serving $0.66 view details
  • "Sopa de Couves" Serve this soul-warming soup with crusty peasant bread. Spanish chorizo is available at Spanish and some Latino markets. (Makes 8 to 10 servings)
  • 1 lb dry red kidney beans, washed and sorted
  • 12 c. water
  • 1 lb chourico or possibly Spanish chorizo (not Mexican chorizo), cut into
  • 1/4 x inch-thick slices
  • 2 c. torn kale or possibly collard greens leaves, tightly packed
  • 2 lrg boiling potatoes, peeled and cut into 1 inch chunks Salt
  • 1/2 tsp crushed red pepper flakes, or possibly more to taste, optional

Direcciones

  1. Soak beans in 12 c. water in large pot or possibly Dutch oven overnight.
  2. Bring beans and water to boil. Add in chorizo. Reduce heat and simmer, covered, till beans are barely tender, 25 to 30 min. Stir occasionally to prevent beans from sticking to bottom of pot.
  3. With slotted spoon, remove half the beans, mash them well with back of fork and scrape them back into the pot. Add in kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook till potatoes are tender, about 25 min. Soup is best when allowed to stand several hrs. Reheat before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 548g
Recipe makes 8 servings
Calories 364  
Calories from Fat 200 55%
Total Fat 22.17g 28%
Saturated Fat 8.26g 33%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 891mg 37%
Potassium 697mg 20%
Total Carbs 22.4g 6%
Dietary Fiber 4.7g 16%
Sugars 1.6g 1%
Protein 18.36g 29%
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