Sue'S Kale Soup
A hearty and flavorful kale soup with smoky sausages, tender vegetables, and rich broth, perfect for comforting family meals or cold days.
Ingredients
Instructions
- Start soup bones in 4-quart water, add bay leaves, and simmer until the meat is done. Remove the bones, cut off the meat, and return it to the pot. Discard the bones.
- Add linguica and chourico along with beef broth and ground peeled tomatoes. Simmer for one hour, then remove bay leaves.
- Add diced carrots, diced onions, frozen kale, and shredded cabbage. Simmer for one hour.
- Add potatoes and continue cooking until the potatoes are tender.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes along with the carrots and kale. If you can't find linguica or chourico, you can substitute with any smoked sausage. Adjust the seasoning with salt and pepper to taste, and feel free to add other vegetables like bell peppers or celery for added flavor. This soup is similar to other hearty beef recipes, making it a filling option.
Serving Suggestions
Serve Sue's Kale Soup with crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan or a dollop of sour cream can enhance the flavors. For a comforting dinner, pair this soup with a slice of Horseradish Meat Loaf or serve it alongside your favorite sandwich. It’s a versatile dish that can be enjoyed any time.
Storage & Reheating
Store leftover kale soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. This soup also freezes well; just let it cool completely before transferring to freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Kale Soup contains roughly 931 calories, with 21g protein, 177g carbohydrates, and 28g fat. It is an excellent source of vitamin A (238% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (166% of the Daily Value). Note that it is relatively high in sodium, at 576mg per serving (25% 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 fresh kale instead of frozen?
Yes, you can use fresh kale if available. Just wash, chop, and add it to the soup during the last 30 minutes of cooking to ensure it retains its texture and flavor.
How can I make this soup vegetarian?
To make a vegetarian version, replace the soup bones and meats with vegetable broth and add more beans or lentils for protein. You can also include additional vegetables like zucchini or mushrooms for added depth.
What can I do if the soup is too salty?
If the soup turns out too salty, add a peeled potato while cooking. The potato will absorb some of the saltiness. Alternatively, you can dilute the soup with additional broth or water, adjusting the seasoning as needed.
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).