Portuguese Kale Soup

adapted from Cooks.com

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 potato, diced
• 2 carrots, diced
• 1/4 head of red cabbage, chopped
• bunch of kale, chopped
• 4 oz. beef chorizo (I realize this isn’t portuguese but it was the closest thing my grocery store had)
• 8 oz. (half a 15.5 oz. can) white kidney beans, drained
• 15 oz. can fire roasted tomatoes, undrained
• 32 oz. box low sodium chicken broth
• Salt, pepper to taste

1. Saute onion and garlic in olive oil on medium heat. 
2. Add carrots, potato, cabbage and broth to cover (should be about half the broth.) Cook on med/med-high heat until almost tender (maybe 20 minutes?  depends on how big your pieces are.)
3. Add chorizo, tomatoes, beans, tomatoes and the rest of the broth.  Bring to a boil then reduce and simmer 10-15 minutes.  
4. Salt and pepper to taste.  Serve. 

Serves 4-6, depending on how much those people like soup. 

This could easily be made vegetarian with vegetable broth and a meat substitute.