Portuguese Soup

Ingredients

• 4 – 5 lbs chuck roast, cut into cubes
• 1 lbs chourico, sliced ½ inch thick
• 2 cans B&M baked beans (large cans)
• 3 Tbsp crushed red peppers (wet, Star brand or substitute)
• salt and pepper
• small cabbage
• 2 packages of frozen kale or chopped, fresh (about 2 lbs)
• 3 or 4 large potatoes, peeled and quartered

Procedures

1. In a large pot, add water to these ingredients until the water reaches about 2 inches from the top
2. Cook covered for 3 hours
3. Then add chopped cabbage and kale
4. Bring water level back to the original line and cook for 2 more hours
5. Add Potatoes and cook for another 30 minutes