Kale Soup

March 2, 2016 | Photography

2 tbs crushed red pepper
2 tsp salt
1-2 cans of kidney beans
1 1/2 lbs linguiça or chouriço
1 med onion
2 bunches of kale (or 4 boxes of frozen kale)
6 potatoes, peeled and diced
1 head of cabbage, shredded (optional)
shank meat or chuck roast (optional)

Place linguiça or chouriço (and meat if used) in pot. Add red pepper, onion and salt, cover with water. Bring water to boil, simmer until meat is almost done. Add kale, cabbage and kidney beans to broth. When kale is about half-cooked, add and cook additional 30 minutes. Serves 8.

TESTIMONIALSsuccess stories

  • I was so excited to find Gaspar's in my local Hannaford markets in Vermont. I had been bringing it back from southern New England in a cooler and stockpiling it for years. I use Gaspar's linguica and chourico in so many recipes as well as straight up grilled and love serving it to my friends who have also become hooked.


  • Being Portuguese from Fall River My Portuguese grandparents owned a restaurant there for 30 years and I grew up on Gaspars Chourico and Linguica. I always cook it in with my roast beef or roast chicken it flavors everything. Excellent Meats.

    Eric and Sandra

  • Love, love, love Gaspar's. Moved to Phoenix from Taunton and can't find any sausage that comes close in flavor and quality. Having it shipped to Phoenix is worth every penny. Just received our shipment and the first thing I'll be making is Portuguese fish stew. Taste of home