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Category: Soups

Kale Soup (Sopa de Couves)

I get all kinds of responses when I tell people where I'm from. My favorite was uttered at a party by a young woman swathed in a gauzy, tie-dyed dress who was eating an alarming amount of hummus: "Oh, the ... Read more

Total time: 1 1/2 hours plus 8 hours soaking | Serves 8 to 10
Note: Serve this with crusty peasant bread. Spanish chorizo is available at Spanish and some Latin markets.
  • 1 pound dried red kidney beans, washed and sorted
  • 12 cups water
  • 1 pound Spanish chorizo or other spicy smoked sausage (not Mexican chorizo) cut into 1/4-inch slices
  • 2 cups torn kale or collard greens leaves
  • 2 large boiling potatoes, peeled and cut into 1-inch chunks
  • Salt
  • 1/2 teaspoon dried red pepper flakes, or more to taste, optional

Step 1Soak beans in water in large pot overnight.

Step 2Bring 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.

Step 3Add 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.)

Each of 10 servings:
315 calories; 458 mg sodium; 30 mg cholesterol; 13 grams fat; 30 grams carbohydrates; 20 grams protein; 2.89 grams fiber.
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