Kale Soup (Caldo Couves)


  • 1 beef shin bone or shank bone, seasoned with salt & pepper
  • 8 oz can tomato sauce
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 3 carrots, diced
  • ½ lb linguica, chopped
  • 5 potatoes, diced
  • 2 tsp salt
  • ¼ tsp pepper
  • 3 buds (cloves) garlic, minced
  • 1½ lbs curly kale, chopped
  • 19 oz can red kidney beans
  • ½ stick (4 tbsp) butter

Special Equipment

  • 8-quart stockpot


  1. Fill 8-quart stockpot half-full with water. Place seasoned (salt and pepper) shin bone in the pot, and add tomato sauce.  Cook on medium heat for 30 minutes
  2. To the same pot add peppers, onions, carrots, linguica and potatoes. Season with 2 tsp salt and ¼ tsp pepper.  Add garlic and kale and stir. Make sure there is enough water to cover all ingredients and add more if necessary
  3. Bring to a boil and then lower heat to medium. Cover and cook for 1 hour
  4. Add kidney beans and butter.  Heat for 2 minutes. Taste and season if necessary

To Plate

  1. Remove pieces of meat from shin bone and place in serving bowls
  2. Ladle generous amounts of soup on top