Kale Soup with Cranberry Beans

by Elspeth Hay

Dried Cranberry beans or Scarlett Runners make an excellent substitution for kidney beans in this traditional Portuguese soup.


  • 3/4 pound sausage, chorizo or linguica cut into bite-size bits
  • 1 medium-size onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 3 medium-sized potatoes, diced
  • 2 cups cooked cranberry or other red beans
  • Salt and pepper, to taste
  • 1 quart beef broth
  • 1 quart crushed tomatoes
  • 1 large bunch kale, chopped
Kale Soup with Cranberry Beans

Elizabeth Cecil

Sauté meat in a large, heavybottomed soup pot over medium-high heat. When it has rendered a good amount of fat, add onions and garlic, and sauté until translucent. Add potatoes and sauté for several minutes more, and then add beans. Keep stirring, and season with salt and pepper to taste. (Careful not to oversalt the mixture—beef broth is added next.)
Add about a cup of beef broth, pouring it slowly around the edges of the hot pan and then stirring well. Let liquid reduce by about half, and add the rest of the broth, along with the crushed tomatoes. (Depending on how juicy your tomatoes are, you may need to add a bit of water at this point.) Bring the soup to a boil and simmer, uncovered, for about 15-20 minutes. Throw in the kale and taste again for salt and pepper, adding seasoning as needed. Continue stirring from time to time, and cook until liquid has reduced by about 1/3 and has formed a nice, slightly thick broth. Serve hot.

Yield: 6 to 8 servings