PORTUGUESE KALE SOUP Recipe

6 cups water
2 1/2 tsp. salt
2/3 cup dry red kidney beans
2 cups torn fresh kale
1 lb. beef shank bones
2 cups peeled & cubed potatoes
8 oz. chorizo (or italian sausage)
2 cups coarse chopped cabbage
2/3 cup dry split peas
black pepper to taste

In dutch oven, combine water and kidney beans. Bring to boil, simmer 2 minutes. Remove from heat, cover and let stand 1 hour. In skillet, brown shanks and sausage. Stir into beans with peas and salt. Bring to boil, cover and simmer 2 hours. Remove shanks, cube meat and return to pan. Add kale, potatoes and cabbage. Simmer covered 25 to 30 minutes.

Serves 8-10.