New Bedford Portuguese Kale Soup Recipe

New Bedford Portuguese kale soup is a hearty Portuguese-American soup made with kale, potatoes, beans, and smoky linguica or chourico in a savory broth. It is filling enough for a cold-weather meal, and the sausage seasons the pot as the vegetables simmer; family and regional versions vary in their choice of beans, sausage, and seasoning.

Ingredients

1 tablespoon olive oil (15 ml)
12 ounces fully cooked smoked Portuguese linguica or chourico, sliced into ¼-inch rounds (340 g); see the ingredient note below for substitutes
1 large yellow onion, finely chopped (about 1½ cups / 225 g)
2 medium carrots, peeled and diced (about 1 cup / 130 g)
2 celery ribs, diced (about 1 cup / 100 g)
3 garlic cloves, minced (about 1 tablespoon / 9 g)
8 cups low-sodium chicken broth (1.9 L), or vegetable broth
1¼ pounds Yukon Gold or russet potatoes, peeled if desired and cut into ½-inch cubes (570 g)
1 teaspoon dried oregano (1 g)
½ teaspoon freshly ground black pepper (1 g)
½ teaspoon red pepper flakes, optional (1 g)
2 cans cannellini or kidney beans, 15 ounces each, drained and rinsed (425 g per can; about 3 cups / 510 g beans total)
1 large bunch curly kale, tough stems removed and leaves chopped into bite-size pieces (about 10 to 12 packed cups / 250 g prepared)
1 teaspoon fine salt, then more to taste (6 g); use less at first if your sausage or broth is salty
1 tablespoon red wine vinegar or fresh lemon juice (15 ml), optional, for finishing

Instructions

Prepare the ingredients. Chop the onion, carrots, celery, and potatoes; mince the garlic; rinse and drain the beans; and remove the kale’s thick center ribs before chopping the leaves. Slice the sausage. This preparation takes about 25 minutes. Keep the kale separate from the other vegetables so it can be added near the end and retain its color and texture.
Brown the sausage. Set a large heavy soup pot or Dutch oven over medium heat and add the olive oil. Add the linguica or chourico in a single layer and cook for about 8 minutes, turning the slices once or twice, until lightly browned and fragrant. If using fresh, uncooked ground-pork sausage instead of ready-to-eat smoked sausage, cook it through to 160°F (71°C), the USDA FSIS safe minimum for ground meat, checking with a food thermometer; break it into small pieces as it cooks. Transfer the sausage to a plate, leaving the rendered fat in the pot. If the pot is dry, add a teaspoon of oil.
Soften the aromatics. Add the onion, carrots, and celery to the pot. Cook for about 8 minutes, stirring every minute or two, until the onion is translucent and the carrots begin to soften. Stir in the garlic, oregano, black pepper, and optional red pepper flakes; cook for 30 seconds, just until the garlic smells fragrant. Avoid browning the garlic, which can make the broth taste bitter.
Simmer the potatoes. Pour in the broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add the potatoes and the initial teaspoon of salt. Bring the soup to a gentle boil, then lower the heat, cover partially, and simmer for 18 minutes. The potatoes should be nearly tender when pierced with a fork but not falling apart. Keep the heat at a steady simmer rather than a vigorous boil so the pieces hold their shape.
Add the beans, sausage, and kale. Stir in the drained beans and browned sausage, followed by the kale in a few handfuls, letting each addition wilt enough to fit into the pot. Simmer uncovered for 16 minutes, stirring occasionally, until the kale is tender and the potatoes are fully cooked. Taste the broth and adjust the salt and pepper. If you prefer a thicker soup, mash a few potatoes against the side of the pot and stir them back in.
Finish and rest. Take the pot off the heat and let the soup sit for 5 minutes so the broth settles and the flavors come together. Stir in the vinegar or lemon juice if using, then taste once more. Add a splash of hot water or broth if it has become thicker than you like. Serve hot.

Tips

Choose the sausage with the flavor you want. Linguica is a seasoned Portuguese sausage, while chourico is often smokier and more assertive; either works here, and the precise seasoning varies by maker and family recipe. If neither is available, use fully cooked smoked kielbasa or another smoked pork sausage. It will still be savory, but the soup will lose some of its Portuguese sausage character. For a milder pot, use half sausage and half extra beans.
Wash kale carefully. Grit can cling to the leaves and stems. Swish chopped leaves in a large bowl of cold water, lift them out so grit stays behind, and dry or drain them well. Remove the thick ribs because they take longer to soften than the leaves.
Mind the salt and simmer. Smoked sausage and prepared broth can both be salty, so begin with the measured teaspoon and season after the beans and sausage have simmered. A gentle simmer cooks the potatoes evenly; a hard boil can break them up and make the broth cloudy.
Use the right potato texture. Yukon Gold potatoes tend to stay creamy and intact, while russets soften more and naturally thicken the broth. Cut the pieces evenly so they finish together. If the potatoes are still firm after the stated simmer, cook a few minutes longer rather than raising the heat sharply.

Serving Suggestions

Serve the soup in deep bowls with crusty Portuguese rolls, a baguette, or another sturdy bread for dipping. A simple green salad with a sharp vinaigrette balances the rich sausage broth, and sliced oranges or a light fruit dessert make an easy finish. Put extra red pepper flakes, black pepper, and vinegar on the table so each person can adjust their bowl. The soup is substantial on its own, but a smaller portion also works as a first course before grilled fish or roasted vegetables.

For a welcoming meal, serve the pot family-style while it is still steaming and offer bread separately so it does not soak up the broth before serving. If the soup has thickened while waiting, stir in a little hot broth or water just before ladling. A drizzle of olive oil is optional; the sausage already contributes richness, so use only a little if desired.

Variations

Use a different bean: Cannellini beans are creamy and mild, while red kidney beans give the soup a firmer bite and a more colorful appearance. Great Northern beans or cooked cranberry beans are also suitable. Keep the total amount close to three cups so the balance of broth, greens, and potatoes stays similar.

Make it without pork: Replace the sausage with a plant-based smoked sausage, or omit it and use vegetable broth. Add a teaspoon of smoked paprika with the garlic and a little extra black pepper to build a smoky, savory note, then taste for salt. The result will not have the same sausage richness, but the beans and potatoes still make a satisfying soup.

Adjust the greens and heat: Collard greens can stand in for kale, though they usually need a few extra minutes to become tender. Swiss chard cooks more quickly, so add it later and simmer only until soft. Leave out the red pepper flakes for a mild pot, or add a pinch more for a warmer finish. These are useful adaptations rather than fixed rules; Portuguese-American kitchens have their own familiar versions.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow airtight containers if possible. The soup keeps for 3 to 4 days in the refrigerator. The potatoes and kale may soften as they sit, and the broth will thicken, so plan to loosen it with a small splash of water or broth when reheating.

Reheat a portion in a saucepan over medium heat, stirring occasionally, until steaming throughout and at least 165°F (74°C); check with a food thermometer, as USDA FSIS recommends reheating leftovers to that temperature. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space for expansion, thaw overnight in the refrigerator, and reheat to 165°F (74°C). The potatoes may become softer after freezing, but the soup will still be good to eat.

Frequently Asked Questions

What is the difference between linguica and chourico?

Both are Portuguese-style sausages, and their names and seasoning can vary by region and producer. Linguica is commonly a seasoned, smoked sausage with a fairly smooth texture; chourico is also often smoked and may have a stronger paprika or garlic flavor. Either is appropriate for this soup. If you are unsure how salty or spicy yours is, use the smaller amount of salt and taste the broth near the end.

Can I make this soup ahead?

Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors meld as it rests, while the kale and potatoes soften slightly. Reheat gently to 165°F (74°C), adding broth or water as needed to restore a spoonable consistency. For the freshest kale texture, you can prepare the broth, sausage, beans, and potatoes ahead, then add the kale during reheating and simmer until tender.

Can I use canned kale or frozen kale?

Frozen chopped kale is a convenient substitute. Add it frozen or thawed with the beans and sausage, then simmer until hot and tender; it can release extra water, so taste and adjust the seasoning at the end. Canned kale is already soft and may be more muted in flavor, so drain it and stir it in during the final few minutes rather than cooking it for the full 16 minutes.

How can I make the broth thicker?

Mash several cooked potato cubes against the side of the pot and stir them into the broth. You can also mash a few beans with a spoon before adding them, or simmer the finished soup uncovered for a few extra minutes. Avoid adding flour or a large amount of starch unless you specifically want a creamy, less traditional texture; the potatoes and beans provide a simple way to thicken it.

Can I make it in a slow cooker?

You can, but browning the sausage and softening the onion, carrot, celery, and garlic on the stovetop first gives the broth more depth. Transfer those ingredients to a slow cooker with the broth, potatoes, and seasonings, then cook until the potatoes are tender. Add the drained beans and kale toward the end so they do not become overly soft. Slow cookers vary, so follow the appliance’s guidance for timing and confirm that the soup is thoroughly hot before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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