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Portuguese Kale Soup



6 cups water 2 1/2 tsp. salt
2/3 cup dry red kidney beans 2 cups torn fresh kale
1 lb. beef shank bones 2 cups peeled & cubed potatoes
8 oz. chorizo (or italian sausage) 2 cups coarse chopped cabbage
2/3 cup dry split peas

black pepper to taste





In dutch oven, combine water and kidney beans. Bring to boil, simmer 2 minutes. Remove from heat, cover and let stand 1hour. In skillet, brown shanks and sausage. Stir into beans with peas and salt. Bring to boil, cover and simmer 2 hours. Remove shanks, cube meat and return to pan. Add kale, potatoes and cabbage. Simmer covered 25 to 30 minutes. Serves 8-10.

Servindo informações

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