In large stockpot fry up the two meats (browned all over) about 15-20 minutes.

Once meats are cooked add one can of broth, this helps to make the broth.

Add the potato, carrots, cabbage, cook until tender.

Add salt, pepper, garlic and second can of broth, if there isn't enough liquid, that's when you would add your bouillions and water. Don't water down to much.

Once veggies are tender add kidney beans and kale. Continue to cook on low heat. The longer it simmers the better the flavor.

I can't put any real time frames in this recipe and there will be plenty of leftovers to freeze for future meals.

Serve hot with fresh bread for dipping into the broth. Enjoy!