Kale Soup (Caldo Couves)
Ingredients
- 1 beef shin bone or shank bone, seasoned with salt & pepper
- 8 oz can tomato sauce
- 1 red bell pepper, diced
- 1 large onion, diced
- 3 carrots, diced
- ½ lb linguica, chopped
- 5 potatoes, diced
- 2 tsp salt
- ¼ tsp pepper
- 3 buds (cloves) garlic, minced
- 1½ lbs curly kale, chopped
- 19 oz can red kidney beans
- ½ stick (4 tbsp) butter
Special Equipment
- 8-quart stockpot
How-to
- Fill 8-quart stockpot half-full with water. Place seasoned (salt and pepper) shin bone in the pot, and add tomato sauce. Cook on medium heat for 30 minutes
- To the same pot add peppers, onions, carrots, linguica and potatoes. Season with 2 tsp salt and ¼ tsp pepper. Add garlic and kale and stir. Make sure there is enough water to cover all ingredients and add more if necessary
- Bring to a boil and then lower heat to medium. Cover and cook for 1 hour
- Add kidney beans and butter. Heat for 2 minutes. Taste and season if necessary
To Plate
- Remove pieces of meat from shin bone and place in serving bowls
- Ladle generous amounts of soup on top