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Cape Cod Portuguese Kale Soup

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“This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.”
3hrs 30mins

Ingredients Nutrition


  1. Soak beans overnight in cold water. In morning, drain beans.
  2. ("OR" used canned beans and cut down cooking time.).
  3. In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
  4. Bring to boil. Reduce heat, cook gently for 3 hours.
  5. Add potatoes and 1 or 2 cups more water.
  6. Continue cooking until potatoes are tender.

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