Portuguese Kale and Potato Soup

5 from 1 vote

Portuguese Kale and Potato Soup

Loaded with potatoes, kale, and white beans, and optional faux sausage, this spicy soup is almost a stew. Made in the Instant Pot or pressure cooker, it will be on the table in 45 minutes--no exaggeration!

Prep Time15

Cook Time30

Total Time1

Course: Main Course, Soup

Cuisine: portuguese

Keyword: kale, potatoes, white beans

Servings: servings

Calories: 88kcal

Author: Letty | @lettyskitchen

Ingredients

1 tablespoon plus 1 tablespoon extra virgin olive oil (see note)
1 onion, chopped
2 garlic cloves, minced
4 cups water
1 can diced tomatoes (15-ounce) (see note)
1 pound potatoes, peeled and cut in ½-inch cubes
1 bunch bunch kale, stems removed and discarded, coarsely chopped
½ teaspoon smoked paprika, sweet or spicy, your choice
1 ¾ cups cooked white beans, one (15-ounce can)
1 teaspoon apple cider vinegar
1 teaspoon sea salt
Freshly ground black pepper
6 ounces sausage-style meat alternative, (optional)

Instructions

For Instant Pot or pressure cooker:

Sauté the onions and garlic in the pressure cooker until the onions are translucent, about 10 mintues. In the Instant Pot, use the Saute button.
Add the water, tomatoes, potatoes, kale and smoked paprika. Lock the lid in place and cook on high pressure 5 minutes. With the Instant Pot, be sure the dial is pointing to Sealing.
Quick release the pressure by running cold water over the lid. With the Instant Pot, cover the top with a thick towel and change the dial to Venting.

Regular stove top:

Heat the first tablespoon of oil in a large 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, kale and paprika. Cover and simmer until the potatoes are tender, about 45 minutes.

For both pressure cooking and regular stovetop cooking:

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 until nicely browned.
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 you think it's needed. Cook a few more minutes, until the beans are heated through.

Notes

Use the second tablespoon of olive oil to cook the optional vegan sausage.
With a pressure cooker, this soup can be on the table in 45 minutes, start to finish.
The cooked beans and browned "soysage" crumbles go in after the pressure comes down.

Nutrition