Updated Tuesday, July 6th, 2004
Total Time: 30
Yield: 6 to 7 quarts (about 12 servings)
You can make this Classic Kale Soup with canned beans, but starting with dried beans is more traditional.
Soak navy and kidney beans together overnight (at least 6 hours). In another bowl, soak barley overnight. Two hours before making the soup, cook the navy and kidney beans in plain water 1 to 2 hours, until tender. Don’t precook barley. Set aside beans and barley.<p>Bring water and salt to a boil in a large stockpot. Meanwhile, prepare the kale. Strip leaves off stems and roughly chop. Add kale to boiling water along with the potatoes and split peas.<p>In a large skillet over medium heat, sauté onions in olive oil until golden. Add them to the pot, reserving some of the oil in the skillet. Raise skillet heat to medium high and add beef. Sear beef until just browned, then add to the pot along with the linguiça.<p>Add the precooked beans to the pot along with the barley and red pepper flakes. Lower heat and simmer 2 to 4 hours, until beef is tender and flavors have combined.
You will also need soaking time for the beans.
Linguiça and chouriço (pronounced “ling-QUEE-sah” and “cho-REES-oo”)<br>Both smoked pork sausages, these two Portuguese staples vary in size and in the cut of pork used to make them. Both are made with garlic, wine, and paprika (or sweet pepper paste), but chouriço tends to be spicier. Substitute: Spanish chorizo or other spicy sausage of your choice.
In this issue: Summer Off the Beaten Path
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