Hawt Soup

4 links of Andouille Sausage (I used Turkey Andouille to keep the fat down some)
2 links Chorizo
1 onion - diced
1 red bell pepper - diced
5 cloves garlic - chopped
1 bay leaf
1 bunch of Kale (you can use any kind of greens you like, Kale is mild, but a stronger green like chard is fine if you prefer)
1 can garbanzo beans
1 can diced tomatoes (pick up the fire roasted kind if you can find them - Muir Glen makes the kind I use)
1 quart Chicken Stock
Salt and Pepper (of course)

Remove the casings from the Chorizo, and dice up the Andouille. Coat your soup pot in olive oil over medium-high heat and begin browning the sausage while you chop up the onion, garlic and bell pepper. Add the veggies and bay leaf and mix in well with the sausage, so that the sausage doesn't burn. (If the chorizo starts to stick to the bottom, stay cool, between the acid in the tomatoes and the chicken stock it will come back up.) While the veggies cook a little, strip your Kale from the stalks and chop from left to right and then up and down. Add it to the pan and toss well to coat the Kale in the sausage drippings (YUMMY!!!). Open your garbanzo beans - drain, rinse and add. Open the tomatoes and dump the whole can - with the juice in. Stir it all up and the pour in the chicken stock. Season it with Salt and Pepper and bring up to a boil, scrapping down the bottom and sides to get all of the yummy stuff up. From this point, you need to kick up the heat and bring it all to a full boil. Once it is boiling, bring the heat down to medium and let it cook at least 15 minutes, until the greens are soft. After that 15 minutes are up, you can eat it immediately or let it simmer for up to an hour. You can always add a little more chicken stock to keep it from cooking down too much if you need to wait.
Cut up a baguette and serve it with the soup. The bread helps put the fire out of your mouth and gives you something to sop up the left over broth in the bottom of your bowl.