Details

††WELCOME25 promo code valid towards select BODi digital subscriptions (initial term only) in the U.S., U.K. and Canada only, promo code must be entered at checkout. Cannot be applied to kits and bundles that include a digital subscription. Codes are not transferable (unless otherwise indicated by BODi) and have no cash or other monetary value. Codes may not be combined with any other promotion, offer, discount, etc. unless otherwise indicated, and cannot be applied to previously placed orders. The code cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Free BODi Resistance Bands are offered with the purchase of a BODi annual digital subscription on www.BODi.com only. Offer expires on Jan. 31, 2026. Only one band set may be redeemed per account. Valid in the U.S. and Canada only. The appearance of the products shown may vary. The offer is not transferable and may not be combined with other offers, promotions, codes or discounts, unless otherwise indicated. The offer is not valid on prior orders and cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Shop BODi

Portuguese Kale Soup

| BY:
Portuguese Kale Soup

There are so many reasons to love this Portuguese-inspired kale and sausage soup, but one of them is that this recipe tastes even better on the second day!

For that reason, we love this soup for meal prep — it makes enough for a whole week of lunches or dinners and freezes well.

Portuguese Kale Soup
4 from 20 votes
Print

Portuguese Kale Soup

This Portuguese Kale soup is ideal for meal prep — it makes enough for a whole week of lunches or dinners and freezes well.

Course dinner, lunch
Keyword soup
Prep Time 10 mins
Cook Time 38 mins
Total Time 48 mins
Servings 6 servings, about 1¼ cups each
Calories 181 kcal
Author Beachbody

Ingredients

  • 1 Tbsp. olive oil
  • 8 oz. turkey kielbasa sausage, sliced
  • 2 cloves garlic, minced
  • 2-3 medium leeks, chopped, just white and light-green parts
  • 1 bunch kale, stems removed and discarded, torn (about 4 cups)
  • 1 (15-oz.) can kidney beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes, no added salt
  • 6 cups low-sodium organic chicken (or vegetable) broth
  • Ground black pepper (to taste; optional)

Instructions

  1. Heat oil in large saucepan over medium-high heat.

  2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.

  3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.

  4. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.

Container Equivalents
1 Green
½ Red
½ Yellow
½ tsp.

2B Mindset Plate It!
Add extra veggies or a side salad for a great lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photos by Amanda Meixner