Portuguese Vegetable Soup Recipe

• 3/4 to 1 pound Chourico or possibly Kielbasa or possibly other garlic sausage
• Water
• 1 1/2 tbsp. extra virgin olive oil
• 1 med. onion, minced
• 1 clove garlic, chopped
• 2 or possibly 3 potatoes
• 1 (46 ounce.) can chicken stock
• 1 (28 ounce.) can minced, peeled tomatoes
• 1 (15 ounce.) can kidney beans, liquid removed
• 1 (10 ounce.) pkg. minced frzn kale

1. Cover sausage with water in a skillet.
2. Bring to boil and cook till just a c. or possibly two of water remains.
3. Reserve liquid.
4. Remove sausage; cold and slice.
5. Saute/fry onion and garlic in oil till tender but not browned.
6. You can use the soup pot to do this.
7. Add in chicken stock, reserved cooking liquid from sausage and potatoes.
8. Bring to a boil and simmer till potatoes are tender.
9. Remove some of the potatoes with a slotted spoon and mash them.
10. Return this to stock with tomatoes, beans, and sausage.
11. Simmer 5-10 min.
12. Add in kale.
13. Simmer another 10-15 min.
14. Season with salt and pepper to taste.
15. Great served with hot crusty bread.

kielbasa, water, extra virgin olive oil, onion, clove garlic, potatoes, chicken stock, tomatoes, kidney beans, frzn kale

Taken from cookeatshare.com/recipes/portuguese-vegetable-soup-53826 (may not work)