Portuguese Kale Soup

Portuguese Kale Soup
by Christine

1 pound chorizo sausage, sliced lengthwise and sliced into bite-sized pieces
1 large onion, diced
2 stalks celery, diced
4 carrots diced
1 large potato, cut into bite-sized pieces
Half head small cabbage, sliced into bite-sized pieces
1 small bunch kale, leaves only, chopped
1 15.5-ounce can kidney beans with juice
1 28-ounce can whole tomatoes, broken up, with juice
5 garlic cloves, minced

3 cups beef broth
3 cups chicken broth

Brown chorizo in a medium pan. Add to the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. Layer remaining vegetables and add enough beef and chicken broth to cover. Cover and set on low for 6 hours or high for 3 hours.