Spicy and hearty. Makes 4 quarts.

1 lb. white pea or red kidney beans, rinsed and soaked overnight
1 lg. beef soup bone
About 12 c. beef stock (see note)
1 lb. linguica or kielbasa sausage, sliced
1/2 lb. chorizo sausage, sliced
2 bunches fresh kale, about 1 1/2 lb. or 2 (10 oz.) pkgs. chopped frozen kale
4 c. diced, peeled potatoes
1/4 tsp. red pepper flakes
1 tbsp. red wine vinegar
Salt and pepper to taste

1. Combine drained, soaked beans, bone and broth in a large soup pot and cover; bring to a boil. Reduce heat and gently simmer one hour.

2. Add slices sausage and kale, cover and simmer one hour.

3. Add potatoes and seasonings, cover, and simmer at least one hour longer. This soup improves with simmering, so it is ideal to serve when meal time is extremely flexible.

NOTE: 5 (10 1/2 ounce) cans condensed beef broth and 6 cups water can be substituted for the beef stock. For a less spicy soup, omit chorizo and increase linguica to 1 1/2 pounds.