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Grandma’s Portuguese Kale Soup

A Chipotle Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

90 minutes


4-6 people


  • 3-4 large cubed potatoes - Yukon or Russet
  • 1 large can or 2 smaller ones red pinto or kidney beans
  • 2 beef shanks
  • 2 big carrots, diced
  • 2 medium onions, diced
  • 2 garlic cloves, diced
  • 4 stalks celery, diced
  • 2 Tablespoons Chipotle Olive Oil
  • 2-3 (12-inch) lengths of linguica (1-1/2 inch cuts, then sliced vertically in half
  • 1 large bunch, washed, cut up kale. (Old-fashioned Portuguese kale from the garden is best.)
  • 1-2 small dried red peppers, crushed


  • After vegetables are cooked, add the kale and Chipotle Olive Oil, When adding kale, keep pot boiling hard. Let it boil until kale is almost tender.
  • Add the drained beans, potatoes, and linguica.
  • Lower heat a bit and simmer until potatoes are cooked and flavors meld.
  • Add water only if needed. The soup is best served on the thick side. Add salt to taste
  • Serve with red wine, sour dough French bread and real butter.
  • Open cans of beans, wash thoroughly and drain. Set aside.
  • After meat is cooked, add carrots, onion, garlic, celery, red peppers and saute until vegetables are tender.
  • In a soup pot, cook the beef shanks in water to cover meat for at least an hour.
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