Cuban Collard Green Soup - cooking recipe

Ingredients

12 oz. pkg. dried Great Northern beans
about 2 c. cooked, chopped collard greens
1 piece lean beef shank
1 length chorizo sausage (3 to 4 inches long), thinly sliced
1 small green bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 small piece cooked ham, cut in thin strips
about 4 medium potatoes, diced (use more or less as you like)
salt and cayenne pepper to taste

Preparation

Cover beans with water and bring to a boil.
Remove from heat and let soak for at least 1 hour.
Drain through a colander.
Put beans and beef in a large kettle and cover with plenty of fresh water.
Cook until almost done.