Kale Soup
INGREDIENTS
4 qts water (12 cups)
2 shank bones with meat
2 chuck bones with
lots of meat
1 tsp salt
1/2 tsp pepper
4 celery chopped
1 garlic clove cut in half (with skin)
1 onion cut in quarters (with skin)
2 cans beef consomme
6 beef bouillon cubes
6 potatoes chopped
4 link chorizo
2 cups dry red beans
1 large bundle fresh
kale washed and shredded
1 small cabbage washed and shredded
DIRECTIONS
Wash beans thoroughly.
Soak beans overnight
Add shank bones
to water.
Add chuck bones
to water.
Add onion to water.
Add garlic to water.
Add pepper.
Add salt.
Add celery.
Bring water to boil.
Simmer until 3 hours.
Remove all bones and set aside.
Strain broth, discard contents, and keep broth.
Let bones cool.
Let broth cool.
Cut meat off of bones.
When broth is cool, skim fat.
Add meat to broth.
Add chorizo.
Add beans.
Add potatoes.
Add beef consomme.
Add beef bouillon cubes.
Bring water to boil.
Simmer until 3 hours.
Add kale.
Add cabbage.
Simmer 1 hour.
