Portuguese Kale Soup (Couvres)
A hearty Portuguese kale soup featuring beans, chourico sausage, potatoes, and vinegar, perfect for warming up and satisfying hearty appetites with rich, savory flavors.
Ingredients
Instructions
- Soak the pea beans overnight in cold water.
- Drain the soaked beans in the morning.
- Add the drained beans, sliced onion, sliced chourico, chopped kale, salt, vinegar, and 9 cups of water to a pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 2 1/2 hours.
- Add sliced potatoes and 1 cup of water to the pot.
- Cook until the potatoes are tender.
Tips & Substitutions
To enhance flavor, consider adding a bay leaf during the simmering phase. If you can't find chourico, smoked sausage or kielbasa can work as substitutes. For a vegetarian version, replace the sausage with mushrooms and use vegetable broth. Ensure the kale is fresh for the best texture and taste, and feel free to add some diced carrots for added sweetness.
Serving Suggestions
Serve the Portuguese Kale Soup hot, garnished with a drizzle of olive oil for added richness. It pairs beautifully with crusty bread or a side salad for a complete meal. For a hearty twist, serve alongside Green Beans Lyonnaise to complement the flavors. This dish is perfect for gatherings or cozy family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to maintain moisture and gently warm on the stove or in the microwave. This soup also freezes well; just ensure it's cooled completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Kale Soup (Couvres) contains roughly 528 calories, with 17g protein, 82g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (54% of the Daily Value), potassium (40% of the Daily Value), and vitamin C (40% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1087mg per serving (47% of the Daily Value).
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 canned beans instead of dried?
Yes, you can use canned pea beans to save time. Rinse and drain them, and add them to the pot in the last 30 minutes of cooking to heat through. This will significantly reduce the cooking time, ensuring you still enjoy the soup's flavors.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when cooking the onions. You can also serve the soup with a side of hot sauce for those who prefer to control their spice level. Adjust to taste as needed.
Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep as the flavors deepen over time. Make a large batch and portion it out for easy lunches or dinners throughout the week. Just remember to store it properly to maintain its freshness.
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).