Kale Soup

*3 slices bacon, cut up
*4 large onions, sliced (6 C.)
*4 C. water
*1 quart tomatoes (2 C.)
*8 C. washed, trimmed and cut up Kale (approx. 8oz.)
*8 oz. linguisa sausage or Kielbasa, thinly sliced
*4 C. finely chopped potatoes (1 1/2 lbs.)
*1 15 1/2 oz can kidney beans
*1 tsp. vinegar
*1/2 tsp. salt
*1/4 tsp. pepper
*Dash of bottled hot pepper sauce (2 drops tobasco sauce)

**In a Dutch oven, cook the bacon and onions until onions are tender. Add water, tomatoes, Kale and sausage or Kielbasa. Bring mixture to a boil and reduce heat. Gently boil, covered, for 15 minutes. Add potatoes and undrained kidney beans. Bring to a boil. Cover and boil gently for 15 minutes more. Stir in vinegar, salt, pepper, and hot pepper sauce. Cover and simmer soup for 30 minutes.

Tips:
***Kale is most abundant in grocery stores during winter. Look for small bunches with no yellow or limp leaves. Wash leaves in cold water, pat dry, remove the stems and trim bruised leaves. Store Kale in a paper towel-lined plastic bag in the refrigerator up to 3 days. Longer storage may cause the leaves to take on a bitter taste.

***Linguisa is an uncooked, smoked sausage of Portuguese origin. Kielbasa is a cooked, smoked sausage also known as Polish sausage.