Portuguese Kale Soup

Submitted by Kimberly Faerber

Ingredients:
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 large potatoes, peeled, quartered and cut into 1/4 inch thick half moon pieces
8 cups chicken broth
2 1/2 cups chopped tomatoes, canned or fresh
1 15oz can kidney beans, drained and rinsed
12 oz pkg precooked chicken sausage, cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale, washed and leaves stripped of stems
freshly ground pepper

Directions:
In large heavy pot, saute onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring heat up to high. Bring to a boil and then reduce heat to low, cover loosely, and simmer for 15 minutes or until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausage. Simmer partially covered for about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15-20 minutes, stirring kale into it. Remove from heat. Add freshly group pepper and serve.

Serves 8-10