Portuguese Sausage and Kale Soup in the Slow Cooker

This is a very hearty and savory Portuguese sausage and kale soup that have been in my family for generations, it can take a bit of work but the final product is definitely worth it!

Step: 1

Turn a slow cooker to Low and add chicken broth.

Step: 2

Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.

Step: 3

Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.

Per Serving: 315 calories; protein 14.4g; carbohydrates 33.1g; fat 13.9g; cholesterol 30.9mg; sodium 1754.9mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.