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There are so many different versions of this soup, from the true authentic Provincetown home cooked variety to some watery, sad kinds made with kielbasa and who knows what that some restaurants foist off on the unwary. The real thing is a hearty meal all by itself.
And this is the real thing.This recipe makes a large pot of soup, and it improves with age. This is the way we make it, but play with it a little to make it more to your taste.
- 2 quarts Beef stock, homemade best but canned is all right in a pinch.
- 2 quarts water
- 1 lb Linguica sausage or more if you like it.
- 1 large sweet onion
- 2 cans Red Kidney beans or a pound of your favorite beans which have been soaked overnight.
- 1 bunch fresh kale or two packages frozen chopped kale
- a few cloves garlic, roasted if you like
- About 2 cups potatoes, diced
- 1/4 cup Spanish or Portuguese olive oil
- Cumin powder
- Fresh ground black pepper
- Vinegar, 1/4 cup, wine vinegar or white
- (Optional) a dash of Tabasco
Coarsely chop your onion, kale and linguica, finely chop your garlic.
Heat the olive oil in the bottom of a heavy stockpot, add linguica and cook over low heat until the linguica starts to color the oil red with fat from the sausage.
Add onion, cook until translucent.
Add chopped garlic and then the diced potato, cook briefly more to coat both with a little of the hot oil and linguica fat.
Add kale, cook until wilted.
Add cumin to taste ( about 1/2 tsp is what we like).
Add beans, beef stock and water, cover loosely and simmer until potatoes are soft over the lowest heat that will still 'steam'. It doesn't need to boil, kale soup is all about slow cooking.
Add fresh ground black pepper or Tabasco sauce to taste.
Stir in vinegar.let it cook another few minutes and it's done.
With fresh bread and a glass of Vinho Verde or a good Portuguese rose you've got a real delight.
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