Portugese Kale Soup

• 1 medium onion, sliced and halved
• 1 1/2 to 2 lb. stew beef, cubed
• 1 and 1 1/2 lb. linguica, cut in 1 inch slices
• 1 lb. Chirico, cut in 1 inch slices
• 2 to 3 lb. red or new potatoes
• 2 (12 oz.) cans dark red kidney beans (undrained)
• 1 good sized bunch fresh curly kale
• salt and pepper to taste

1. In a large stew pot or Dutch oven, saute onion in two tablespoons vegetable oil.
2. Add stew beef and brown.
3. Add water to half the volume of pan.
4. Add peeled and sliced potatoes.
5. Cook over medium heat for 30 minutes.
6. Add linguica and Chirico.
7. Add cleaned, trimmed, cut kale.
8. Continue cooking 30 minutes.
9. Add red kidney beans, undrained.
10. Cook until kale is done.
11. Cool; refrigerate.
12. (Soup will taste better with each reheat.)

onion, stew beef, linguica, chirico, red, dark red kidney beans, curly kale, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722143 (may not work)