Kale Soup (Sopa de Couve)

Every time I make this Portuguese Kale Soup, I think of my mother. She made this recipe her own over the years, and in our house, it was the kind of soup that showed up on cold nights, after long days, and whenever someone needed comfort. This is the version I have made since I got married — simple, hearty, and full of the flavors I grew up with in our Azorean home.

What is Portuguese Kale Soup?

Portuguese Kale Soup, known in Portuguese as Sopa de Couve, is one of the most beloved and versatile soups in Portuguese cooking. At its heart, it is a humble, nourishing soup built from whatever the season and pantry had to offer — kale, potatoes, beans, and broth. In the Azores, where my family is from, soups like this were everyday food, made to fill a table and warm a family. Chouriço adds a depth of smoky flavor that makes this soup something truly special. No two families make it exactly the same, and that is exactly the point. The addition of kidney beans, carrots, and potatoes makes this version extra hearty — a full meal in a bowl.

How to Make This Recipe

This recipe comes together in one pot, which is one of the many things I love about it. You start by sautéing the onions, carrots, and chouriço in olive oil until the onions are soft and translucent. Then you add the chicken stock and remaining vegetables and bring everything to a low boil. The soup simmers for 45 minutes to an hour, which is when all those flavors really come together. One tip I love: if you prefer a creamier broth, cook the kidney beans separately in a little chicken stock, then purée them and stir them in at the end. It thickens the broth beautifully without losing any of the flavor.

Tips for the Best Portuguese Kale Soup

• Use fresh kale — wash it well, remove the tough stems, and rough chop the leaves. They will wilt down nicely as the soup cooks.
• Do not skip the chouriço. It is what gives this soup its distinctly Portuguese character. If you can find it at a local Portuguese market, even better.
• A good chicken stock makes a real difference. Homemade is ideal, but a quality store-bought stock works fine.
• Taste and adjust the seasoning at the end, especially if you add extra broth — soups can lose their flavor if you do not season again.
• This soup tastes even better the next day once all the flavors have had more time together.
• For a creamier broth, purée the kidney beans separately and stir them in at the very end. It changes the texture in the best way.
• Sharp knives make all the chopping faster and safer. I have had a good knife set for years and it makes prep like this much more enjoyable.

A good stockpot is essential for soups like this one. I always have a couple going in my kitchen — we make soup year round. This 6-quart stainless steel Cuisinart stockpot is a solid, reliable option that I recommend.

Serving and Storing

Serve this Portuguese Kale Soup hot, with a thick slice of crusty bread on the side for soaking up every last drop. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. This soup also freezes well for up to 3 months.

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This kale soup recipe is the version I have made since I got married. I’ve always used my mom’s recipe, since my new husband adored my mom’s cooking and especially her soups. The thing with this soup is that there can be so many variations. Some kale soups might include variations such as beans, carrots, pasta and split peas that others don’t include. The addition of these ingredients doesn’t make the recipe right or wrong; it all comes down to how you prefer it or sometimes what you have available in your pantry. All I know is that I enjoy a nice bowl of it every once in a while and when I make it, it’s this recipe I follow.

• Author: Maria Lawton
• Category: Soup

Ingredients

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1 fresh bunch of kale, washed, stems removed and rough cut

1 15.5 oz. can of red kidney beans, rinsed

1 large onion, finely chopped

2 carrots, chopped in bite size pieces

1 lb. of chouriço cut in half-inch rounds

8 cups of homemade chicken stock

4–5 potatoes, chopped in bite size pieces

Salt and pepper to taste

Olive oil

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Instructions

Using a large stockpot over medium heat, add enough oil to cover the bottom of the pot. Add the onions and carrots and sauté until onions are translucent. Add the chouriço and cook for about 5 minutes. Add the chicken stock and the remaining ingredients and bring to a boil. Continue to cook on a low boil for 45 minutes to 1 hour. Add more broth, if needed. Just make sure if you do add more broth to season with more salt and pepper to taste.

It’s as easy as that…now time to enjoy it. *Sometimes I don’t want to have whole beans in my soup, so instead I cook the beans in a separate saucepan with some chicken stock and a little olive oil. Once the beans are cooked, I purée them and add it to the soup at the very end. I also do this sometimes with the potatoes as well. I love how just by doing this, the broth thickens a little and almost becomes creamy. It’s delicious!!

Love Portuguese soups? Try my Portuguese Canja next.