The Poverty Kitchen

(stock photo)

A week into January and much of the eastern and southern US experienced snow, ice, and below average cold temperatures.
Our solution here, was Bob’s Red Mill 13 Bean Soup with the substitution of leftover ham, instead of ham hock.

A recipe seen on the breakfast menu at a townie’s hangout in Nantucket decades ago was for “Kale Soup”.
Caldo Verde, yet the soup in the bowl wasn’t true to New Bedford Portugee sensibilities.
It was instead Caldo Gallego – the more complex soup from Portugal’s northern neighbor, Galicia, Spain.

What was different from the AllRecipes link provided?
Beef stock made from a slice of beef shank with bone.
The shank meat reserved after simmering, added to the soup instead of the sliced ham.
Potatoes and kale instead of turnips and turnip tops – which – according to both wikipedia and Galician’s that I’ve known, is a common substitution.
Linguiça instead of Choriço. One has more garlic and paprika, the other can be un poco picante.

A reputable source for those sausages would be something from Gaspar’s typically found in supermarkets.

Sadly, after 88 years and three generations of sausage-making, New Bedford Linguica Co. Inc. shut the doors of its North End factory and stopped production of the Fragozo family’s spicy Portuguese pork sausage in 2009. That was my all-time favorite, the Gaspar’s is a close second.