Modified Caldo Verde: Collard, Potato, Bean & Kielbasa Soup

Note: This recipe came from One Potato, Two Potato by Roy Finamore.  The title of his recipe is: Kale, Potato, Bean and Linguica Soup.  I didn't have Kale, I had Collards, and I didn't have Portuguese Linguica (Sausage), I had Kielbasa, so that is what I used.  If you have Kale and the Linguica, by all means, use them as you wish.

I'm giving you my modified recipe.  We will make this again and again--it was phenomenal.  One of the great things about this recipe is that you can modify according to taste and what you have on hand.

2 tsp. Olive Oil, plus more for serving
1 Kielbasa, cut into 1/2 inch chunks (or thinner if you like)
1 large onion, diced
2 garlic cloves, minced
1 1/4-1 1/2 lbs. of red-skinned potatoes, scrubbed and chopped into 1/2 inch chunks
2 bay leaves
coarse salt and black cracked pepper
4 very generous cups, thinly sliced, then quartered, collard greens (remove the tough spine, then layer all of your cleaned leaves on top of each other and roll together, lengthwise, very tightly.  Slice thinly (which is what we do), or chop coarsely.  We sliced thinly and then cut the wheels in quarters.  Do what pleases you where this is concerned.)
1 (14 1/2 oz.) can of chopped tomatoes (or 1 3/4 c. peeled, seeded, chopped ripe tomatoes): I used canned
1 (15 oz.) can dark kidney beans, thoroughly drained and rinsed (or 1 1/2 C. cooked beans): I used canned

• Put the olive oil in a heavy stock pot over medium-high heat.  Add in kielbasa, cook 4-5 minutes, then add in onions, letting them become golden and translucent (about 5-7 min.)  Stir in the garlic and cook for a few minutes more, until it is fragrant. 
• Add 1 C. cold water, stirring with a wooden spoon to dissolve any caramelized bits on the bottom of the pot. 
• Add the potatoes, bay leaf, and 8 more cups of cold water. 
• Season with salt and pepper and bring to a boil. 
• Reduce to a simmer, cover partway, and cook for 10 minutes.
• Add the collards and continue to simmer until the collards and potatoes are tender but not falling apart.
• Add the tomatoes, beans and sausage and continue to simmer for another 10-12 minutes. 
• Correct the seasoning as needed and serve in wide soup bowls. 

"The soup will really sing if you drizzle each bowl with a thread of fruity olive oil." -- Roy Finamore

If you are serving this on the second day, make sure you have plenty of broth.  Add water to thin the soup as necessary and simmer for about 10 min.  I didn't have trouble with the consistency the next day.

Serve with crusty bread and fresh butter and a crisp green salad seasoned with a homemade oil and vinegar dressing (salt, pepper, onion powder, garlic powder, parsley, olive oil and red wine vinegar.)