Portuguese Chourico and Kale Soup

  • prep time10 min
  • total time 30 min
  • serves 4

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

43 Ratings
Directions for: Portuguese Chourico and Kale Soup


2 Tbsp (2 turns around the pan) extra-virgin olive oil

3 medium white waxy potatoes, like yukon golds, peeled and diced

2 medium onions, chopped

4 - 6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 lb(s) kale, coarsely chopped

Coarse salt and pepper

1 (15-oz) can garbanzos (chick peas), drained and rinsed

1 can diced tomatoes

1 lb(s) diced chourico, casing removed

1 qt chicken broth

Warm, crusty bread


1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

2. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

3. Serve soup with hunks of crusty bread and butter.

Tips and Substitutions

Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

See more: Soup, Vegetables, Dinner, Lunch, Winter, European, Main, Pork


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