Heirloom Meals: Savoring Yesterday's Traditions Today

Teresa Tavares’ Sopa de Couve - Portuguese Kale Soup

Teresa Tavares’ Portuguese Kale Soup


  • 2 quarts water
  • 1 quart vegetable broth
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • Sea Salt to taste
  • 2-16 oz Red Kidney Beans
  • 8 cups chopped kale leaves washed and rinsed without stems
  • 4 cups chopped kale leaves washed and rinsed without stems
  • 6 Medium potatoes peeled washed and cubed
  • 1/2 cup olive oil
  • 8 oz Gaspar’s Linguica cut into ½-inch rounds


  1. In a 4-quart pan, bring the water and broth to a boil
  2. Add onion, garlic and sea salt to taste and simmer for 10 minutes.
  3. Add the 2 cans of red kidney beans and simmer for 3 minutes
  4. Add the kale, cabbage, potatoes, linguica and olive oil and simmer on low until cabbage and kale are tender/cooked.
  5. Let sit for ½ hour before serving.
  6. Best served with Portuguese corn bread (recipe to come after I've made it!!)
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour & 10 minutes

Yield: 6-8 servings

Categories: Heirloom Recipes

Tags: Kale, Portuguese Kale Soup, Azores, Linguica, cabbage, Soup, cold-weather meal