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PORTUGUESE KALE SOUP
Submitted by Website Visitor, Margaret
6 CUPS WATER
2/3 CUPS DRY RED KIDNEY BEANS
1 LB BEEF SHANK CROSS-CUT
8 OUNCES CHORIZO
2/3 CUPS DRY SPLIT PEAS
2 1/2 TEASPOONS SALT
6 CUPS TORN KALE (8 OUNCES)
2 CUPS PEELED AND CHOPPED POTATOES
2 CUPS COARSLEY CHOPPED CABBAGE
IN A DUTCH OVEN COMBINE WATER AND KIDNEY BEANS. BRING TO A BOIL ; SIMMER, UNCOVERED 2 MINLUTES. REMOVE FROM THE HEAT; COVER. LET STAND 1 HOUR.
IN A SKILLET, BROWN BEEF SHANKS AND SAUSAGE; DRAIN WELL. STIR INTO UNDRAINED BEANS ALONG WITH PEAS AND SALT. BRING TO BOILING; REDUCE THE HEAT. SIMMER COVERED 2 HOURS. REMOVE BEEF SHANKS. WHEN COOL ENOUGH TO HANDLE, REMOVE MEAT FROM THE BONES; CUBE., DISCARD BONES; RETURN MEAT TO PAN. ADD KALE, POTATOES AND CABBAGE. SIMMER, COVERED 25 TO 30 MINUTES. SERVES 8 TO 10.
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