Portuguese Bean Soup I

Ingredients

• 15 ounce kidney beans drained canned
• 2  carrots chopped
• 1.5 tablespoons cayenne pepper 
• 5 stalks celery chopped
• 3 quarts chicken broth 
• 0.5 pound chorizo sausage chopped
• 0.3 cup olive oil 
• 1 cup onion chopped
• 3 small potatoes peeled chopped
• 10 servings salt and pepper to taste
• 0.5 cup tomato paste 
• 5  tomatoes chopped

Equipment

• frying pan
• pot

Directions

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain, crumble and set aside.
3. In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery.
4. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes.
5. Add sausage and season with salt and pepper to taste.
6. Serve hot.