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Portuguese Kale Soup
  • Kale
  • Vegetables
Serves:   6
(serving size: 1 cup)

  • Prep Time:   10 minutes
  • Cook Time:   25 minutes
  • Total Time:   35 minutes


1 Tbsp olive oil

2 cloves of garlic, minced
1 large onion, diced
1 carrot, diced
2 celery stalks, diced
1 bunch kale, stemmed, washed and chopped (fresh is best, but frozen is o.k.) Curly Kale works very well but other varieties will be fine as well.
1 lb chorizo sausage
2 qts chicken broth
4 large potatoes, cubed
2 cups tomato sauce or 4-6 fresh tomatoes cubed
1 (15-oz) can red kidney beans or dry kidney beans cooked until tender
Fresh ground black pepper
Kosher salt (optional)


In a stock pot or Dutch oven, sauté the onion and garlic in the olive oil. Add the onion, carrots, and celery. Once the vegetables are softened, add the chopped kale and sauté for another few minutes.  Add the sausage, broth, tomatoes or tomato sauce and potatoes .  At this time you can also add up to 2 cups shredded cabbage or any other vegetables you have from your CSA share. Simmer until the potatoes are cooked. If you would like to add pasta to the soup, add 1 1/2 cups elbow macaroni or other pasta  and simmer until cooked. Add the beans.  Taste and add salt and pepper as needed.

 Adapted from Soup Chick

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