1 pound bulk pork sausage
2 medium onions — chopped
2 Tablespoons olive or vegetables oil
2 cloves garlic — minced
3 14 1/2 oz. chicken broth
2 cups water
3 chicken bouillon cube
1/2 pound fresh kale — chopped
3 medium potatoes — peeled and cubed
2 15 1/2 oz kidney beans — rinsed and drained
In a 5 qt Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1-2 min. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour. Add the potatoes and cook for 15 min. Add the beans; cook until potatoes are tender and beans are heated through. Yield 10-12 servings.