By Yankee Magazine
Jul 06 2004
You can make this Classic Kale Soup with canned beans, but starting with dried beans is more traditional.
1/2 cup dry navy beans
1/3 cup dry kidney beans
3 tablespoons pearl barley
3 quarts water
1 tablespoon salt
1 large bunch (about 1-1/2 pounds) kale
2 medium potatoes, peeled and chunked
1/2 cup dry split peas or lentils
2 medium onions, peeled and cut into 1/2-inch wedges
3 tablespoons olive oil
1-1/2 pounds stew beef, cut into 1-inch cubes
3/4 pound lingui
Soak navy and kidney beans together overnight (at least 6 hours). In another bowl, soak barley overnight. Two hours before making the soup, cook the navy and kidney beans in plain water 1 to 2 hours, until tender. Don’t precook barley. Set aside beans and barley.<p>Bring water and salt to a boil in a large stockpot. Meanwhile, prepare the kale. Strip leaves off stems and roughly chop. Add kale to boiling water along with the potatoes and split peas.<p>In a large skillet over medium heat, sauté onions in olive oil until golden. Add them to the pot, reserving some of the oil in the skillet. Raise skillet heat to medium high and add beef. Sear beef until just browned, then add to the pot along with the linguiça.<p>Add the precooked beans to the pot along with the barley and red pepper flakes. Lower heat and simmer 2 to 4 hours, until beef is tender and flavors have combined.