Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Meryl
merstarunicorn11@hotmail.com
PORTUGUESE KALE SOUP