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PORTUGUESE VEGETABLE SOUP 
1 lb. Kielbasa, cut in bite size pieces
1 1/2 tbsp. olive oil
1/2 c. onion
1 garlic clove, minced
2 1/2 c. diced potatoes
5 c. real chicken stock
1 1/2 c. chopped tomatoes
1 can kidney beans
1/4 lb. chopped kale
3/4 tsp. pepper
2 tsp. salt

In Dutch oven saute onions and garlic in oil until onion is tender but not browned. Add potatoes, stock, Kielbasa, tomatoes, beans, salt and pepper. Simmer until potatoes are tender. Add kale and simmer 10 minutes. Serve with chopped parsley. Makes 10 cups.
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