This is my daughter in law's great-grandmothers' recipe. It is a portuguese soup that when she added the peas to it she called it French Portuguese Kale Soup. It makes a lot for sharing and tastes even better the next day!
Season Beef Shank with sea salt and freshly ground pepper. Brown on both sides in olive oil. I use an 8 quart size pot. Add peas and water to cover, season with red pepper flakes, salt & pepper. Simmer until peas are very soft. While the peas are simmering, peel linguica and chourico and slice. Add to soup when peas are cooked. Keep adding enough water to keep covered. Bring to simmer and shred cabbage. Add to soup. Drain thawed Kale and add to soup. Add sliced carrots. When the carrots and cabbage are cooked add diced potatoes and beans. Allow to simmer until potatoes are cooked. You may simmer as long as you want it just intensifies the flavors.