Cape Cod Portuguese Kale Soup

Name: Cape Cod Portuguese Kale Soup
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp red wine vinegar or 1 tablespoon balsamic vinegar; 2 kilograms beef broth; 237 milliliters dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans; 227 grams chorizo sausage, skinned and broken up; 454 grams kale (broken up into small pieces or shredded); 1 large onion, diced coarsely; 1 teaspoon pepper; 473 milliliters cubed potatoes; 1 teaspoons salt, broth is very salty, as is sausage (optional); 454 grams linguica sausage, sliced into chunks; 473 milliliters water

Cape Cod Portuguese Kale Soup is a gluten free and dairy free main course. One serving contains 400 calories, 23g of protein, and 27g of fat. This recipe serves 8. This recipe covers 30% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of salt, beef broth, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.