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Recipe: Azorean Kale and Potato Soup edit

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Created by: Anonymous

Tags: Root, Tuber, Vegetable

Yield: 8 servings

edit Ingredients

"Sopa de Couves"

Serve this soul-warming soup with crusty peasant bread. Spanish chorizo is

available

at Spanish and some Latino markets.

(Makes 8 to 10 servings)

1

pound dried red kidney beans, washed and sorted or 1-2 cans of kidney beans

12

cups water or combination of water/stock/beer

1

pound Linguica,chourico or Spanish chorizo (not Mexican chorizo), cut into

¼

inch-thick slices

2

cups torn kale or collard greens leaves, tightly packed

2

inch lrg boiling potatoes, peeled and cut into 1 chunks

Salt

½

teaspoon crushed red pepper flakes, or more to taste, optional

2

pounds beef roast, cut into pieces

1

large onion, cut into chunks

2-3

carrots, cut into coins

edit Preparation

Step 1

Soak beans in 12 cups water in large pot or Dutch oven overnight.

Step 2

Bring beans and water to boil. Add beef and chorizo. Reduce heat and simmer, covered, until beans are barely tender, 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.

Step 3

With slotted spoon, remove half the beans, mash them well with back of fork and scrape them back into the pot. Add kale, potatoes, onion, carrots, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to stand several hours. Reheat before serving.

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