Kale Soup - cooking recipe

Ingredients

1 c. dried pea or kidney beans
8 to 10 c. chicken stock or water
2 lb. stewing beef
1 lb. linguica
1 lb. chourico
1 large onion
2 tsp. salt
1 1/2 tsp. ground black pepper
3 lb. kale, washed and torn in small pieces
5 large potatoes, diced

Preparation

Soak beans overnight; drain and rinse.
Put into a large pot with broth, beef, linguica, chourico, onion, salt and pepper. Bring to boil; reduce heat to simmer.
After 30 minutes remove sausages and continue cooking until beans and meat are tender (about 1 1/2 hours).
Remove meat.
(At this point I refrigerate overnight; remove fat before continuing.)
Add kale and potatoes. Simmer for 2 hours.
Cut meat and sausage into small pieces and return to soup.
For best flavor, let soup stand in refrigerator overnight before serving.
Makes 1 1/2 to 2 gallons.