Sausage Kale Soup

• 1 lb. bulk pork sausage
• 2 md. onions, chopped
• 2 tbsp. olive
• vegetables oil
• 2 cloves garlic, minced
• 3 cans (14-1/2 oz. each) chicken broth
• 2 cups water
• 3 chicken bouillon cubes
• 1/2 lb. fresh kale, chopped
• 3 md. potatoes, peeled and cubed
• 2 cans (15-1/2 oz. each) kidney beans, rinsed and drained

1. In a 5 qt.
2. Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain.
3. Add garlic; cook for 1-2 minutes.
4. Add broth, water, bouillon and kale; bring to a boil.
5. Reduce heat; leaving the cover ajar, simmer for 1 hour.
6. Add the potatoes and cook for 15 minutes.
7. Add the beans; cook until potatoes are tender and beans are heated through.

pork sausage, onions, olive, vegetables oil, garlic, chicken broth, water, chicken, fresh kale, potatoes, kidney beans

Taken from www.foodgeeks.com/recipes/3391 (may not work)