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Recipe: Portuguese Sausage-Kale Soup

Soups
PORTUGUESE SAUSAGE-KALE SOUP
Source: Family Circle Magazine
Yield: 6 servings (10 cups)

6 ounces turkey kielbasa, sliced
1 large onion, chopped
1 large clove garlic, chopped
1 teaspoon olive oil
1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 cans (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked long-grain white rice

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves; set aside.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer.

If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
MsgID: 0073456
Shared by: Gladys/PR
In reply to: ISO: Cape Cod Kale Soup recipe?
Board: Cooking Club at Recipelink.com
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