16 oz White beans, drained and rin

      3    Cut-up potatoes

    1/2 lb Diced smoked ham

      1 lb Fresh, chopped kale

    1/4 lb Chorizo, sliced

      8 c  Chicken broth

      3    Turnips, peeled and sliced

      1    Onion, sliced

      1    Clove garlic minced

    1/2 ts Oregano

           Salt and black pepper to tas
  In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham
  and kale. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
  Add beans and adobo or garlic and oregano; simmer, covered, for 10 more
  minutes, or until potatoes are tender. To put dinner on the table, just add
  a loaf of crusty bread and a pitcher of vinho verde. This crisp, dry
  Portuguese wine is perfect with the smoky flavors of Caldo Verde. With
  luck, there will be leftovers. Caldo Verde is a dish that tastes even
  better on the 2d day.