1 qt. chicken broth 1 qt. water 1/2 lb. red kidney beans 1 lb. linguica 1/2 lb. chourico 1 lb. stew beef 1 1/2 lb. kale 1 small green leaf cabbage 4 medium potatoes In a 10-quart pan, add chicken broth, water and kidney beans. Bring to a rapid boil. Boil until beans shrivel. Lower temperature to simmer for 30 minutes. Slice or chop (as you prefer) linguica and chourico and add to pan. When broth begins to color from linguica and chourico, add stew beef. Add more water if needed to cover all ingredients. Raise tempera- ture to continuous low boil. Chop kale (stems and all) and add to pan. Likewise with the cabbage. Peel and dice potatoes; add to pan. When potatoes are done, soup is ready.
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