Try this Portugese Kale Soup recipe, or contribute your own.
Suggest a better descriptionUsing a very large pot, cook beef, ham, pork hocks, split peas, celery and bay leaf in water for one hour. Discard bay leaf. Remove pork hocks and ham to dice good bits of meat and return to broth. Add tomato sauce to broth. While meat is cooking, prepare (peel, dice, etc.) other vegetables.
Saute sausage in olive oil with onion for 5 minutes. Add garlic and saute 5 more minutes (don't let garlic burn). Add to broth and simmer 10 minutes.
Add kale, potatoes, carrots, rutabaga, cabbage and hot pepper and simmer an additional 30 minutes.
Add beans and flavorings, Heat through. Soup is now ready to serve.
Freezes well. could use crock pot as alternate cooking method.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 203 | ||
Calories from Fat: 58 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 215.1mg | 7 % | |
Potassium 902mg | 24 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 20g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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