Portuguese Kale Soup

Recipe Ingredients

6 cups	1422ml	Water
2/3 cup	106g / 3.7oz	Dried red kidney beans
1 lb	454g / 16oz	Beef shank crosscuts
1/2 lb	227g / 8oz	Chorizo or bulk Italian sausage
2/3 cup	157ml	Dried split peas
2 1/2 teaspoons	12ml	Salt
6 cups	1422ml	Torn kale - (8 oz)
2 cups	292g / 10oz	Chopped peeled potatoes - (2 med)
2 cups	292g / 10oz	Coarsely-chopped cabbage

Recipe Instructions

In a Dutch oven, combine water and kidney beans. Bring to boiling and simmer, uncovered, 2 minutes. Remove from heat and cover. Let stand 1 hour. (Or mix beans and water; cover. Let stand overnight.)

In a skillet, brown beef shanks and sausage; drain well. Stir into undrained beans along with peas and salt. Bring to boiling and reduce heat. Simmer, covered, 2 hours.

Remove beef shanks. When cool enough to handle, remove meat from bones and cube it. Discard bones and return meat to the pan. Add kale, potatoes and cabbage. Simmer, covered, 25 to 30 minutes.

This recipe yields 8 to 10 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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