Portuguese Sausage and Kale Soup

I just had this yesterday. I make it sometimes at camp when it isn't too hot for soup.


Ingredients:

2-3 tablespoons olive oil
3 cups Linguica/Chourico mix, about 14 ounces, sliced, 1/2-inch thick (I always use extra)
1 medium onion, chopped
2 large potatoes, peeled, cut in 1/2-inch cubes (I use extra of these too)
1 lb. baby carrots
1 can Canonnelli beans
1/4 cup minced fresh parsley
1 tablespoons minced fresh garlic
10 to 12 cups unsalted chicken stock or low-sodium chicken broth
4 cups curly kale, about 4 ounces, stems trimmed, torn in pieces
2 bay leaves
Salt to taste
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons Bayou Blast (make your own: combine equal amounts of dry mustard, garlic powder, salt, pepper, cayenne pepper and paprika)
5 turns ground black pepper
(Optional) 1 Teaspoon hot sauce if you like it extra spicy

Directions:

Heat oil in a large pot over high heat. Add sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes.

Add potatoes, carrots, beans, parsley and garlic. Cook, stirring, 2 minutes.

Add 10 cups stock or broth and kale; heat to a boil.

Add bay leaves, salt, thyme, pepper flakes Bayou Blast and black pepper.

Reduce heat and simmer, uncovered, until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.

Skim fat from surface (if necessary) and ladle into large bowls.

I like it with buttered French or Italian hard crust bread.