2-3 lb. fresh kale or 3 boxes frozen kale
1-2 lb. stew meat
2-3 chourico
8 med. potatoes
1 carrot
1 lg. onion
1 or 2 cans white beans or red kidney beans
1 tbsp. salt
1/2 c. ketchup
1 can peeled tomatoes

Cook the cut up stew meat and the chourico together to remove excess fat so soup will not be greasy. Peel potatoes. Dice carrot and all potatoes. Place diced potatoes and carrot and onion in a large pot and cover with enough water to cook. When potatoes and carrots just about done, add 1 1/2 cups hot water, then put in meat, after rinsing in hot water to remove excess fat.

If using fresh kale, cut it up and bring to a boil in a separate pot until water is clear. You may have to change the water once so broth will not be green. Drain kale and add to soup. Add the beans. Add ketchup, salt, and tomatoes. Cook about an hour on low to medium heat.