Grandma Tripp'S Kale Soup
A hearty and flavorful kale soup with beans and smoked sausage, perfect for comforting meals and suitable for family gatherings or cold weather cravings.
Ingredients
Instructions
- Cook kidney beans, linguica, and chourico together for about 2 hours.
- Add sliced onions, diced potatoes, kale, salt, and pepper to the pot.
- Continue cooking until all ingredients are tender, about an hour.
- Serve the soup hot with saltines on the side.
- Enjoy the hearty and delicious flavors, even better the next day.
Tips & Substitutions
To enhance the flavor of Grandma Tripp's Kale Soup, consider sautéing the onions in olive oil before adding them to the pot, which will add depth to the dish. If you're short on time, canned kidney beans can be a quick substitute for dried beans; just adjust the cooking time accordingly. For a vegetarian twist, replace the meats with mushrooms or additional beans for a heartier texture.
Serving Suggestions
Serve Grandma Tripp's Kale Soup hot, ideally with a side of saltines or crusty bread for dipping. This hearty soup pairs beautifully with Max Hustak's Pasta Salad, creating a satisfying meal. You can also sprinkle some grated Parmesan cheese on top for added flavor or serve it alongside a simple green salad for a complete dinner.
Storage & Reheating
Leftover kale soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of water or broth to reach your desired consistency. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Tripp'S Kale Soup contains roughly 622 calories, with 23g protein, 97g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (84% of the Daily Value), potassium (51% of the Daily Value), and protein (46% of the Daily Value), and a good source of calcium. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Absolutely! While kidney beans are traditional, you can substitute with black beans, pinto beans, or even white beans if you prefer. Just keep in mind that cooking times may vary depending on the type of bean used, especially if you're using dried beans.
Is there a way to make this soup vegan?
Yes, you can easily make Grandma Tripp's Kale Soup vegan by omitting the linguica and chourico. Instead, add more vegetables like carrots and celery, or incorporate extra beans for protein. The flavors will still be robust and satisfying without the meat.
What kind of kale works best for this recipe?
Curly kale is often recommended for soups due to its sturdiness, but you can also use Lacinato (Dinosaur) kale for a slightly different flavor and texture. Just ensure you remove the tough stems and chop the leaves before adding them to the soup for optimal tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).