Ingredients
- 1 can Northern White or Kidney beans
- 1 lg. onion, diced
- ½ cabbage, chopped
- 1 pound Purnell’s Chorizo Sausage
- 1 lb. kale, or 2 (10 oz.) pkgs. frozen kale
- 1-2 bay leaves
- 2 c. cubed potatoes
- 1 (28 oz.) can crushed tomatoes
- 7 c. water
- 2 carrots, peeled and sliced
- 1 stalk chopped celery
- 1 clove garlic
- salt & pepper to taste
- 2 cans chicken broth
Saute salt, onion, garlic until soft.
Add meat and brown.
Add chicken broth, water,and all veggies except Kale and Cabbage.
Bring to a boil.
Add Kale and Cabbage.
Reduce to a simmer and cook for 45 minutes or until kale is cooked (keep covered).
Serves 6.