0 from 0 votes
Portuguese Kale and Potato Soup
Portuguese Kale and Potato Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Loaded with potatoes, kale, potatoes and white beans, and faux sausage, this spicy soup is almost a stew. Made in the Instant Pot or pressure cooker, it will be on the table in 30 minutes--no exaggeration!

Course: Main Course, Soup
Cuisine: Vegan
Servings: 8 servings
  • 1 tablespoon plus 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups water
  • 1 (15-ounce) can seasoned diced or stewed tomatoes (see note)
  • 1 pound potatoes, peeled and cut in ½-inch cubes
  • 1 bunch Lacinato kale, stems removed and discarded, coarsely chopped
  • 6 ounces sausage-style meat alternative, cut in ½-inch pieces
  • 1/2 teaspoon smoked paprika, sweet or spicy, your choice
  • 1 ¾ cups cooked white beans, one (15-ounce can)
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
For Instant Pot or pressure cooker:
  1. Sauté the onions and garlic in the pressure cooker until the onions are translucent, about 10 mintues. Add the water, tomatoes, potatoes, and kale, lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.

Regular stove top:
  1. Alternatively, heat the first tablespoon of oil in a soup pot. Over medium flame, sauté the onions until translucent, about 10 minutes. Stir in the garlic and cook a few more minutes. Add the water, tomatoes, potatoes, and kale. Cover and simmer until the potatoes are tender, about 45 minutes.

For both pressure cooking and regular stovetop cooking:
  1. While the soup cooks, heat the remaining oil in a wide (preferably non-stick skillet.) Using a wooden spoon to smash the pieces, cook the veggie sausage with smoked paprika until nicely browned.

  2. When the potatoes are done, add the beans, faux sausage, vinegar and salt. Generously grind in black pepper, like 30 grinds. Taste, and add more salt, if needed. Cook a few more minutes, until the beans are heated through.
Recipe Notes