NOTE: See Step #7 before starting

1. Fill a very large pot ¼ to 1/3 full with cold water and set it on a high flame. Add 4-5 tablespoons of regular salt.
2. Take 2 or 3 or 4 of the large bundles of kale and rinse them off in a sink filled with cold water. In the summer, I like to take them outside and spray them with the garden hose.

   Store bought kale will be clean, but if you buy local farm grown- expect to see some soil on the kale. This is common, but be sure to rinse it all off.

   Holding the thick stems in one hand, chop 1" thick pieces of kale from the

   leafy end. Continue until you get down to the thick part of the stalks. Strip the extra kale off the stems and discard.

   In short order, the boiling water will reduce the kale into a limp consistency.

3. Peel 4 to 6 medium potatoes and cut them into bite-sized pieces and add to building soup.
4. Peel 3 or 4 medium onions. Cut them into eighths the long way and add.
5. Trim 2 to 3 pounds of inexpensive beef meat into 1" cubes and add.
6. Use one full package (approximately 1 pound) of Amaral’s linguica (not chourico) and cut into ½ inch slices. It is not necessary to parboil the sausage.
7. Soak at least two handfuls of the following ‘secret’ ingredients overnight
   • navy pea beans
   • yellow split peas
   • lentils- any kind but the mixed ones are best
   • lima beans (only 1 handful)
8. Boil the peas, beans and lentils for 45 minutes and add to soup.

9. 9.     Add one handful of barley
   10.   To snap up the flavor, add about 5 or 6 shakes of crushed red pepper. A few dashes of Tabasco sauce is another option to raise the heat. Taste test.
   11.   Lower the heat and simmer for about 4 hours on very low heat. Taste test the soup to be sure all ingredients have cooked and are tender.
   12.   Drain 1 can of red kidney beans at the very end of cooking the soup.