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PORTUGUESE VEGETABLE SOUP 
1/2 lb. kielbasa
1 tbsp. olive oil
1/2 c. chopped onion
1 clove garlic, minced
2 1/2 c. potatoes, diced
5 c. chicken stock
1 can canned stewed tomatoes
1 can shell or kidney beans
1/2 pkg. frozen spinach
Salt & pepper to taste

Slice kielbasa in 1/2 inch rings, put in skillet, cover with water and simmer until water is evaporated, but meat is not crisp. Cool and chop sausage.

Pour off any fat from kielbasa, then put olive oil in skillet and saute onions and garlic in it. Put this in soup pot with chopped potatoes and stock.

Bring to boil and simmer until potatoes are quite tender (at least 20 minutes). Take pot off heat and mash potatoes with masher. Now add tomatoes, beans and sausage to pot; simmer 10 minutes. Then add spinach (or kale or beet greens); simmer 10 more minutes. Season to taste.

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