Cape Cod Portuguese Kale Soup

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup dried red kidney beans (soaked overnight in cold water) or 1  cup  use 2 cans cannellini beans
• 5 (13 1/2ounce) cans beef broth
• 2  cups water
• 1  lb kale (broken up into small pieces or shredded)
• 1  large onion, diced coarsely
• 1⁄2 lb chorizo sausage, skinned and broken up
• 1  lb  linguica sausage, sliced into chunks
• 1  tablespoon red wine vinegar or 1  tablespoon  balsamic vinegar
• 1  teaspoon pepper
• 1⁄2 teaspoon salt, broth is very salty, as is sausage (optional)

• As Needed

• 1 -2  cup water (as needed while cooking)
• 2  cups  cubed potatoes
• 1 -2  cup water

Directions

1. Soak beans overnight in cold water. In morning, drain beans.
2. ("OR" used canned beans and cut down cooking time.).
3. In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
4. Bring to boil. Reduce heat, cook gently for 3 hours.
5. Add potatoes and 1 or 2 cups more water.
6. Continue cooking until potatoes are tender.