Been sick for a few days, so kitchen is messier than I like and therefore I'm not taking any pictures.
Currently making a large crock-pot full of "Portuguese penicillin". My mum swears by her homemade chicken and barley soup for when she's sick, but I always turn to this. Hers might be more healthy because she makes everything 100% from scratch, I think mine is "safer" because when you're dizzy, achey, and queasy, you really only want to be standing and doing something in the kitchen for 20 minutes tops.
In true old-fashioned style, I don't measure when I make this (unless I used a whole package of something). Everything is pretty much eyeballed in relation to how big my pot is. I'll probably be eating nothing but big bowls of this for the next few days, sooo... there's probably quite a few regular sized servings in this.
2lbs chourico sausage, casing removed and cut into bite-sized half-moon pieces
-- chourico is sometimes listed as "hot Portuguese sausage", but it really isn't that spicy or hot. If you're still worried about it being too hot/spicy, go with linguica sausage, which is milder.
1 1.5lb bag of "little potatoes", quartered. Any other potato type, cut into 1-inch pieces
1 really large yellow onion, diced (or do what I do, and use 1 package frozen diced onion from the frozen veggie isle)
2 boxes no sodium added or low-sodium chicken stock of any brand but Swanson's.
3 or so large cloves chopped garlic
1 small can petite diced tomatoes in juice (optional... I do it for the acidity)
Bay leaves (I used three today)
Sweet Hungarian paprika (... a lot...)
Salt and black pepper.
Handful of dry barley or can of cannellini beans, rinsed (I did barley today cause I don't like beans and I'm the only one eating this batch)
Bunch of kale (... maybe a pound? my grocery store sells it by the bunch), chopped and mostly-leafy parts separated from the mostly-stem parts. This may seem like an insane amount, but it'll cook down to next to nothing.
Put everything but the kale into the crockpot and set for whatever time you want (I set mine for 6 hours). Check broth every once in a while for flavor and adjust -- depending on my mood I've used up to 1/4 cup of the paprika in the past, and I used Salish salt today for extra smokey flavor.
When I'm feeling good and making this soup just because I want it, I'll brown half the chourico and onions in a pan before adding to the crockpot for some extra flavor.
One hour before serving (or before turning off the crockpot), you can add roux or cornstarch to thicken slightly. At this point, you can also add the mostly-stem parts of the kale.
20 minutes before serving (or turning off the crockpot), add the leafy parts of the kale. This'll keep the kale from becoming a weird brown-green pondweedy sludge.
I like to add a dollop of sour cream or plain greek yogurt to my bowl just before eating.
And here is a picture of the internet:
![[Image: 9509.jpg]](http://www.yankeemagazine.com/wp-content/uploads/legacy_cms_images/9509.jpg)
Currently making a large crock-pot full of "Portuguese penicillin". My mum swears by her homemade chicken and barley soup for when she's sick, but I always turn to this. Hers might be more healthy because she makes everything 100% from scratch, I think mine is "safer" because when you're dizzy, achey, and queasy, you really only want to be standing and doing something in the kitchen for 20 minutes tops.
In true old-fashioned style, I don't measure when I make this (unless I used a whole package of something). Everything is pretty much eyeballed in relation to how big my pot is. I'll probably be eating nothing but big bowls of this for the next few days, sooo... there's probably quite a few regular sized servings in this.
2lbs chourico sausage, casing removed and cut into bite-sized half-moon pieces
-- chourico is sometimes listed as "hot Portuguese sausage", but it really isn't that spicy or hot. If you're still worried about it being too hot/spicy, go with linguica sausage, which is milder.
1 1.5lb bag of "little potatoes", quartered. Any other potato type, cut into 1-inch pieces
1 really large yellow onion, diced (or do what I do, and use 1 package frozen diced onion from the frozen veggie isle)
2 boxes no sodium added or low-sodium chicken stock of any brand but Swanson's.
3 or so large cloves chopped garlic
1 small can petite diced tomatoes in juice (optional... I do it for the acidity)
Bay leaves (I used three today)
Sweet Hungarian paprika (... a lot...)
Salt and black pepper.
Handful of dry barley or can of cannellini beans, rinsed (I did barley today cause I don't like beans and I'm the only one eating this batch)
Bunch of kale (... maybe a pound? my grocery store sells it by the bunch), chopped and mostly-leafy parts separated from the mostly-stem parts. This may seem like an insane amount, but it'll cook down to next to nothing.
Put everything but the kale into the crockpot and set for whatever time you want (I set mine for 6 hours). Check broth every once in a while for flavor and adjust -- depending on my mood I've used up to 1/4 cup of the paprika in the past, and I used Salish salt today for extra smokey flavor.
When I'm feeling good and making this soup just because I want it, I'll brown half the chourico and onions in a pan before adding to the crockpot for some extra flavor.
One hour before serving (or before turning off the crockpot), you can add roux or cornstarch to thicken slightly. At this point, you can also add the mostly-stem parts of the kale.
20 minutes before serving (or turning off the crockpot), add the leafy parts of the kale. This'll keep the kale from becoming a weird brown-green pondweedy sludge.
I like to add a dollop of sour cream or plain greek yogurt to my bowl just before eating.
And here is a picture of the internet:
