Aimee’s Hearty Empty the Fridge – Portuguese Kale – Style soup

Before anyone starts whining this is by no means traditional.

4-5 medium Red Potatoes, diced
Salt

2 Tablespoons Olive Oil
1 – 1.5 cups Onions, diced
16 – 24 oz Churizo (fresh) I had a 12oz pkg of each beef and pork.

1/2 lb. Baby Carrots, chopped in half to thirds
2 quarts Beef Broth
1 (or2) cans of Cannelloni Beans, drained
20 oz frozen chopped kale
10 oz frozen chopped spinach

In sauce pan, cover potatoes with water and salt. Boil for 5 – 10 mins.

In dutch oven or stock pot, saute onions in oilive. Add churizo and chop into bite sizes (the kind we go this time pretty much acted like ground meat). Once fat is rendered you can drain a bit off.

Add the potatoes (water and all) to stock pot. Add rest of ingredients.

Simmer for 15-20 minutes and serve.

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