Keri and I had a huge harvest of kale from our garden last week so I thought I’d try my hand at making this Portuguese Navy Bean and Kale soup. The traditional recipe calls for sausage but since I don’t eat meat I thought I’d simulate the flavor by grinding up some dried sage from our garden and some fennel seed we got from Seven Arrows Farm. While this is cooking, Keri is making a couple loaves of Tassajara Yeast Bread to have with the soup. Delicious!
Here’s the recipe:
Recipe: Portuguese Navy Bean and Kale Soup
- 3 cups Kale, chopped
- 3 potatoes, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons ground sage
- 1 tablespoon ground fennel seed
- 1 tablespoon fine herbs (chervil, tarragon, chives, parsley)
- 2 cups Navy Beans
- 8 cups water
- salt to taste
- In a pot, add beans and fill pot with water. Bring to boil then turn off. Let beans soak for 1 hour.
- While waiting for the beans you can prep the other ingredients.
- Sautee the onion and garlic in butter. Add the water, herbs, salt, and the beans and bring it to a boil. Let simmer for an hour.
- Add potatoes and continue to cook. When potatoes are about half way done throw in the kale. Continue cooking until kale is tender and the potatoes are done.
- Serve with fresh baked Tassajara Yeast bread.
Cooking time (duration): 120
Diet type: Vegetarian
Dietary restriction: Buddhist
Number of servings (yield): 8
Meal type: lunch
Culinary tradition: Portuguese