Kale Soup

• 1 c. dried pea or kidney beans
• 8 to 10 c. chicken stock or water
• 2 lb. stewing beef
• 1 lb. linguica
• 1 lb. chourico
• 1 large onion
• 2 tsp. salt
• 1 1/2 tsp. ground black pepper
• 3 lb. kale, washed and torn in small pieces
• 5 large potatoes, diced

1. Soak beans overnight; drain and rinse.
2. Put into a large pot with broth, beef, linguica, chourico, onion, salt and pepper. Bring to boil; reduce heat to simmer.
3. After 30 minutes remove sausages and continue cooking until beans and meat are tender (about 1 1/2 hours).
4. Remove meat.
5. (At this point I refrigerate overnight; remove fat before continuing.)
6. Add kale and potatoes. Simmer for 2 hours.
7. Cut meat and sausage into small pieces and return to soup.
8. For best flavor, let soup stand in refrigerator overnight before serving.
9. Makes 1 1/2 to 2 gallons.

kidney beans, chicken, stewing beef, linguica, chourico, onion, salt, ground black pepper, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819623 (may not work)