Miami Life Magazine presents this signature preparation of PORTUGUESE KALE SOUP. Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.
Recipe Overview & Technique
- Cooking Technique: Bean & Legume Collection
- Regional Market: Miami Life Magazine
- Focus Keyword: PORTUGUESE KALE SOUP Miami Life Magazine
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Yield
4 servings
Calories
~407 kcal
Ingredients
- olive oil
- onion
- garlic
- celery
- carrots
- potatoes
- broth
- Portuguese beans
- ham
- cumin
- black pepper
- kale
- macaroni
Step-by-Step Instructions
- 1. **Sauté Aromatics & Meat:** Press **Sauté**. Brown onions, peppers, garlic, and meats for 4 minutes until fragrant.
- 2. **Deglaze:** Add 1/2 cup broth and scrape the bottom of the pot with a wooden spatula.
- 3. **Layer Canned Beans & Seasonings:** Drain and rinse canned beans. Add to pot with remaining broth and spices.
- 4. **High Pressure:** Seal lid and cook on **Manual / High Pressure for 10 minutes**.
- 5. **Pressure Release:** Perform a **10-Minute Natural Pressure Release (NPR) then Quick Release**.
Local Sourcing: Discover fresh seasonal farm provisions locally at Coconut Grove Organic Farmers Market and Legion Park Farmers Market in Upper Eastside.
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