Portuguese Kale Soup

• 1 (48 oz.) can chicken stock
• 1 (14 oz.) can diced tomatoes
• 1 (14 oz.) can red kidney beans
• 1 lb. linguica or turkey or regular kielbasa, skinned and sliced
• 4 medium potatoes, peeled or scrubbed and diced
• 3 Tbsp. extra virgin olive oil
• 4 to 6 cloves garlic, minced
• 3 carrots, sliced
• 1 lb. kale, stripped from stem, chopped and washed carefully
• 2 bay leaves
• 1 tsp. thyme
• salt if necessary
• fresh ground black pepper to taste
• cayenne pepper to taste (optional)

1. Heat a large saucepan (4-quart minimum).
2. Add sausage; brown over high heat.
3. Pour off any fat rendered.
4. Add olive oil, garlic and potatoes; stir to coat for 1 minute.
5. Add tomatoes, carrots, chicken stock, bay leaves and thyme.
6. Simmer, uncovered, until potatoes are tender.
7. Remove the bay leaves.
8. Add the kale, pushing it down into the soup.
9. Cover; simmer until the kale is just cooked.
10. Adjust seasonings.
11. Serves 8.

chicken stock, tomatoes, red kidney beans, turkey, potatoes, extra virgin olive oil, garlic, carrots, kale, bay leaves, thyme, salt, fresh ground black pepper, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414568 (may not work)