2 hr 35 min
15 min
2 hr 20 min
8 servings


  • 2 tablespoons olive oil
  • 1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices
  • 1 large onion, chopped
  • 6 to 8 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 pound dried navy white beans, soaked overnight and drained
  • 1/4 pound dried red beans, soaked overnight and drain
  • 4 quarts chicken stock
  • 2 large potatoes, peeled and diced
  • 1 bunch kale, stemmed and torn
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • Ground black pepper to taste
  • 1/2 cup chopped fresh mint
  • Loaf of crusty Portuguese bread


In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

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