Cape Cod Portuguese Kale Soup

Ingredients

• 1 cup dried red kidney beans (soaked overnight in cold water) or use 2 cans cannellini beans

• 5 (13 1/2 ounce) cans beef broth
• 2 cups water
• 1 lb kale (broken up into small pieces or shredded)
• 1 large onion, diced coarsely
• 1/2 lb chorizo sausage, skinned and broken up
• 1 lb linguica sausage, sliced into chunks
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1 teaspoon pepper
• 1/2 teaspoon salt, broth is very salty, as is sausage (optional)

As Needed

• 1-2 cup water (as needed while cooking)
• 2 cups cubed potatoes
• 1-2 cup water

Directions

1. 1

   Soak beans overnight in cold water. In morning, drain beans.

2. 2

   ("OR" used canned beans and cut down cooking time.).

3. 3

   In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.

4. 4

   Bring to boil. Reduce heat, cook gently for 3 hours.

5. 5

   Add potatoes and 1 or 2 cups more water.

6. 6

   Continue cooking until potatoes are tender.