Portugese kale soup from the best cookbook for children and their adults: Blue Moon Soup, by Gary Goss. We tend to like more vegetables and more spices than his recipes call for, so here are our tweaks played upon his general theme. The original recipe calls for canned kidney beans which you can certainly use, but we think it looks especially full moony with lima beans soaked overnight.
1 cup dried beansand soak overnight in
3 cups of water
Crockpot HIGH for 4 hours.
[or substitute 1 can of beans]
Heat skillet over medium heat, then add
1 Tablespoon olive oilSauté for 5 minutes, stirring with a wooden spoon. Add
1 - 2 onions
1 green bell pepper, chopped
2 stalks celery, chopped
2 - 3 carrots, chopped
half of 2 - 3 cups kale, chopped
1 - 2 teaspoon dried basil
(or 1 - 2 cubes frozen basil)
1 - 2 teaspoon dried oregano
(or 1 - 2 Tablespoon fresh oregano, chopped)
½ teaspoon salt
1 teaspoon freshly ground pepper
2 cups canned crushed tomatoesSauté for another 5 minutes. Add the other half of the kale, the beans with their broth and more water if desired. Bring to a boil, then reduce heat to simmer, covered, 20 minutes.
2 pieces linguica sausage, sliced into rounds
Ladle into bowls and garnish if you wish with
minced kale, optional
grated parmesan cheese, optional
Though it's very good just as it is and even better served with Cornbread.