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On Your Menu: Kale Soup

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Kale Soup   


  • 12 oz. beef broth (use low sodium, if you prefer)
  • 4-to-6 red potatoes, quartered
  • 2  (8 oz.) cans dark kidney beans
  • 2 lbs. fresh kale, washed w/thick center stems removed
  • 6 large links of chorizo or other hot sausage
  • 2 C. Water


  1. Place broth in a large pot; add potatoes and kale.
  2. Drain and rinse beans, place in pot.
  3. Remove casings from sausage and add to pot in chunks.
  4. Bring everything to a boil, cover and simmer for about 45 minutes.
  5. Serve with crusty bread.