Kale Soup (Sopa de Couves)
Cuisine: Spanish
Author: Epicurus.com Kitchens
Ingredients
  • 1 pound dried red kidney beans; washed, sorted
  • 12 Cups water
  • 1 pound Spanish (not Mexican) chorizo or
  • other spicy smoked sausage; cut 1/4" slices
  • 2 Cups torn kale or collard greens leaves
  • 2 large boiling potatoes; peeled, and cut into 1" chunks
  • salt, to taste
  • 1/2 teaspoon dried red pepper flakes; or to taste
Instructions
  1. Soak beans in water in large pot overnight. Bring beans and water to a boil, add chorizo, then reduce heat and simmer, covered, until beans are barely tender, about 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.
  2. Add kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to sit for several hours. (Reheat before serving.)
  3. Serve this with crusty peasant bread.
Calories: 315 Fat: 13 g Fiber: 2.89 g Protein: 20 g Cholesterol: 30 mg
Notes
*Spanish chorizo is available at Spanish and some Latin markets.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/kale-soup-sopa-de-couves/5021/