Recipe(tried): Portuguese Kale Soup

This soup is a hearty, spicey soup which goes very well with a crusty loaf of bread, salad, etc.

It will take a little time, since it calls for dry beans, that need overnight soaking - so plan ahead (actually, I soaked them for a few hours, then did that one minute boil, and let sit for another hour, then started the soup - so you can cheat a bit on the overnight thing.)

Portuguese Kale Soup

1 c. dry dark red kidney beans
1 large onion, medium coarse chop
1 lb. chourico sausage
(Peel the membrane off the chourico, and break apart into small pieces)
1/2 lb. linguica sausage (cut into four sections, then chop into nickle size pieces)
1 lb. kale (large vein down center removed, and then chopped into small to medium pieces - don't want really big pieces)
5 - cans of beef broth (Campbells - it's concentrated)
2 c. water (plus more as cooking time goes on)
1/2 tsp. pepper (you can leave this totally out for less spice since the sausages are very spicey)
1 T. balsamic vinegar
2 c. cubed potatoes (to add towards end of cooking time)

(No salt is added - the broth and sausage is more than enough)

Soak beans overnight in cold water. In AM, drain, add onions, sausages, kale, pepper and vinegar, beef broths and water.

Bring to a boil, reduce heat and cook gently for 3 hours (DO NOT skimp on cooking time - kale needs that time to break down.)

Add additional water, 1 or 2 cups at a time as the liquid evaporates with cooking.

Add potatoes, a little more water, and continue cooking until potatoes are tender.

This makes a large quantity - good for a supper get together after a football game or SuperBowl party.

Enjoy!