Azorean Kale And Potato Soup Recipe

• "Sopa de Couves" Serve this soul-warming soup with crusty peasant bread. Spanish chorizo is available at Spanish and some Latino markets. (Makes 8 to 10 servings)
• 1 lb dry red kidney beans, washed and sorted
• 12 c. water
• 1 lb chourico or possibly Spanish chorizo (not Mexican chorizo), cut into
• 1/4 x inch-thick slices
• 2 c. torn kale or possibly collard greens leaves, tightly packed
• 2 lrg boiling potatoes, peeled and cut into 1 inch chunks Salt
• 1/2 tsp crushed red pepper flakes, or possibly more to taste, optional

1. Soak beans in 12 c. water in large pot or possibly Dutch oven overnight.
2. Bring beans and water to boil.
3. Add in chorizo.
4. Reduce heat and simmer, covered, till beans are barely tender, 25 to 30 min.
5. Stir occasionally to prevent beans from sticking to bottom of pot.
6. With slotted spoon, remove half the beans, mash them well with back of fork and scrape them back into the pot.
7. Add in kale, potatoes, salt to taste and red pepper flakes.
8. Return to simmer and cook till potatoes are tender, about 25 min.
9. Soup is best when allowed to stand several hrs.
10. Reheat before serving.

soulwarming soup with crusty, kidney beans, water, chourico, torn kale, potatoes, red pepper

Taken from cookeatshare.com/recipes/azorean-kale-and-potato-soup-72663 (may not work)