3/4 to 1 lb. Chourico or Kielbasa or other garlic sausage
Water
1 1/2 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
2 or 3 potatoes
1 (46 oz.) can chicken stock
1 (28 oz.) can chopped, peeled tomatoes
1 (15 oz.) can kidney beans, drained
1 (10 oz.) pkg. chopped frozen kale

Cover sausage with water in a skillet. Bring to boil and cook until just a cup or two of water remains. Reserve liquid. Remove sausage; cool and slice. Saute onion and garlic in oil until tender but not browned. You can use the soup pot to do this.

Add chicken stock, reserved cooking liquid from sausage and potatoes. Bring to a boil and simmer until potatoes are tender. Remove some of the potatoes with a slotted spoon and mash them.

Return this to stock with tomatoes, beans, and sausage. Simmer 5-10 minutes. Add kale. Simmer another 10-15 minutes. Season with salt and pepper to taste. Great served with warm crusty bread.