Cape Cod Portuguese Kale Soup

Ingredients

• 1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
• 5 (13 1/2 ounce) cans beef broth
• 2 cups water
• 1 lb kale (broken up into small pieces or shredded)
• 1 large onion, diced coarsely
• 1/2 lb chorizo sausage, skinned and broken up
• 1 lb linguica sausage, sliced into chunks
• 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
• 1 teaspoon pepper
• 1/2 teaspoon salt, broth is very salty, as is sausage (optional)
• As Needed
• 1 -2 cup water (as needed while cooking)
• 2 cups cubed potatoes
• 1 -2 cup water