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Portuguese Kale Soup

This Portuguese Kale soup is ideal for meal prep — it makes enough for a whole week of lunches or dinners and freezes well.

Prep Time 10 mins

Cook Time 38 mins

Total Time 48 mins

Servings 6 servings, about 1¼ cups each

Calories 181 kcal

Author BOD Blog


  • 1 Tbsp. olive oil

  • 8 oz. turkey kielbasa sausage, sliced

  • 2 cloves garlic, minced

  • 2-3 medium leeks, chopped, just white and light-green parts

  • 1 bunch kale, stems removed and discarded, torn (about 4 cups)

  • 1 (15-oz.) can kidney beans, drained, rinsed

  • 1 (14.5-oz.) can diced tomatoes, no added salt

  • 6 cups low-sodium organic chicken (or vegetable) broth

  • Ground black pepper (to taste; optional)


  1. Heat oil in large saucepan over medium-high heat.

  2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.

  3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  4. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

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