This is a variation recipe from one of my mom’s staple soups, which I found on the Food Network by Rachel Ray.
I have been eating this soup for as long as I can remember and it is still one of my favorites.
- 1 tablespoon of olive oil
- 1 tablespoon of finely chopped garlic
- 1/2 cup of diced onions
- 1/2 cup of diced carrots
- 1 bunch of kale, stemmed and roughly chopped
- 6 ounces of chopped linguiça (spicy Portuguese sausage)
- 3 bay leaves
- 2 tablespoons of chopped fresh parsley leaves
- 2 tablespoons of chopped fresh thyme leaves
- 6 cups of beef stock
- 1 cup of kidney beans
- 6 ounces of diced tomatoes
- 10 ounces of diced potatoes
In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions and carrots and cook for 5 minutes. Add the kale, linguiça, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot.