Cape Cod Portuguese Kale Soup

• 1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup 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 1 tablespoon 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

1. Soak beans overnight in cold water. In morning, drain beans.
2. ("OR" used canned beans and cut down cooking time.).
3. In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
4. Bring to boil. Reduce heat, cook gently for 3 hours.
5. Add potatoes and 1 or 2 cups more water.
6. Continue cooking until potatoes are tender.

kidney beans, beef broth, water, kale, onion, chorizo sausage, linguica sausage, red wine vinegar, pepper, salt, water, potatoes, water

Taken from www.food.com/recipe/cape-cod-portuguese-kale-soup-183176 (may not work)