Donna's Portuguese Soup

2 sticks chourico (Gaspar's, if possible) (1 lb.)
1/2 pkg. green split peas (1 cup)
1 can chicken broth (10 oz.)
3 cans dark red kidney beans-drained (15-16 oz. each)
1 can black beans-drained (15-16 oz. size)
1 can black eye peas, drained (15-16 oz.)
2 pkgs. frozen chopped spinach (10 oz. each)
2 onions, chopped
2 cloves garlic, crushed
5 med. potatoes chopped (unpeeled)
2 tblspns. canola oil
2 tblspns. crushed red pepper sauce
salt & black pepper

Rinse and soak peas overnight or bring to a boil and then simmer on low heat in water while preparing other ingredients.

In large pot, heat canola oil and cook onions in the oil until tender. While cooking onions, peel skin from chourico and break up into the pot along with the onions. Stir while cooking.

Add broth and then fill empty broth can with water and add water to pot. Stir.

Add potatoes, spinach, garlic, peas, crushed red pepper sauce, salt, and black pepper. Once potatoes are tender, add drained beans and heat thoroughly. Serve with Portuguese bread and butter.