Page 34 - 2019TOHCookbook

HAWTHORNE | HARWICH, MA | SERVES 10-12
This is favorite fall recipe for all of my girls. Whenever they come home from college, the first thing they ask me to make is my kale soup.
INGREDIENTS
2 15 oz. cans red pinto beans
1 15 oz. can diced tomatoes
5-6 red potatoes, diced
1 lb. linguica sausage, sliced
1⁄2-1 lb. chorizo sausage-optional
1 bunch of fresh kale, stems removed and chopped in bite sized pieces 32 oz. beef broth carton
1-2 tbsp. white vinegar
1-2 tsp. red pepper flakes, or more if you want it spicier
INSTRUCTIONS
1. Put all ingredients in soup pot or crock-pot and add beef broth so everything is covered, add water if necessary.
2. Bring to a boil and simmer until potatoes are tender or in crock-pot on low for 6-8 hours.
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MEEMAW’S PORTUGUESE KALE SOUP