Portuguese Kale & Red Bean Soup

Portuguese Kale & Red Bean Soup

2 Reviews
From: EatingWell Magazine, January/February 2015

This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon extra-virgin olive oil
  • 10 ounces linguica or andouille sausage, halved lengthwise and sliced ¼ inch thick
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 2 tablespoons finely chopped garlic
  • 6 cups low-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
  • 1 14-ounce can diced tomatoes
  • 1 tablespoon chopped fresh marjoram or thyme
  • 1 pound small white boiling potatoes, halved and sliced ¼ inch thick
  • 1 pound kale or other dark leafy greens, stems removed, cut into ¼-inch strips
  • 1 15-ounce can kidney beans, rinsed
  • ½ cup chopped fresh parsley
  • ¼ teaspoon salt
  • Ground pepper to taste


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  1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
  2. Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months. Makes: about 10 cups. After straining, this stock has negligible calories, nutrients and sodium.

Nutrition information

  • Serving size: about 1⅔ cups
  • Per serving: 272 calories; 8 g fat(2 g sat); 8 g fiber; 34 g carbohydrates; 19 g protein; 132 mcg folate; 35 mg cholesterol; 5 g sugars; 0 g added sugars; 8,871 IU vitamin A; 87 mg vitamin C; 149 mg calcium; 3 mg iron; 545 mg sodium; 1,014 mg potassium
  • Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (145% dv), Folate (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 1½ lean meat, ½ fat

Reviews 2

October 03, 2016
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By: Barbeedee
My husband said this is the BEST soup he has ever had. I did use chopped cabbage instead of kale but otherwise followed the recipe totally. I had had a Portuguese soup years ago on a trip to Montana and have tried to duplicate it since--this is excellent!
January 12, 2015
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By: EatingWell User
Delicious! I don't know how this recipe compares to traditional caldo verde, but this version is delicious! We made it with andouille and left out the parsley since I forgot to buy it. We served it with cornbread. Perfect for a cold winter's day. Just the right amount of heat for me and about half of the broth was reduced sodium, which turned out perfectly. This is definitely a keeper! Pros: inexpensive, easy to make, tasty!