It's getting cool in New England (it was 43 this morning) so it's time to make my version of Kale Soup (aka Portuguese Penicillin or Caldo Verde) . Instead of linguica or chorico, I use homemade Andouille sausage...
![](http://i1166.photobucket.com/albums/q616/bbqchef/kalesoupwm.jpg)
Sautéed Andouille and onions along with garlic, potatoes, kidney beans, kale and chicken stock simmering in a cast iron deep skillet
![](http://i1166.photobucket.com/albums/q616/bbqchef/kalesoupplatedwm.jpg)
About an hour later it's ready for serving along with some crusty bread.
This will warm your soul!