Kathleen's Soup

• 2 lbs lean ground beef
• 1 lb Italian turkey sausage
• 2 (15 ounce) cans black beans
• 1 lb kale
• 2 (15 ounce) cans diced fire-roasted tomatoes
• 1 quart low-fat beef broth
• 1 large onion
• 2 large green peppers or 2 large red peppers

1. Brown meats in heavy skillet, add peppers and onions cook until onions are translucent.
2. Combine with beans tomatoea and chilies in a large saucepot or crock pot.
3. Add broth additional boullion spices as desired.
4. cover and cook on medium heat for at least 45 minutes.
5. Shred kale with a sharp knife into narrow noodle like strips (chiffonad) add to kettel stip well taste and adjust seasonings reduce heat and serve.

lean ground beef, italian turkey sausage, black beans, kale, tomatoes, lowfat beef broth, onion, green peppers

Taken from www.food.com/recipe/kathleens-soup-335248 (may not work)