More Soup!

I took my leftover German potato salad and the salad's pressure cooker steaming and marinade liquid and used it as a base for my kale soup. The potato salad marinade consisted of cooked olive oil, red wine vinegar, prepared mustard, salt, sugar, and potato water. For the soup I added 2 cans of red kidney beans, a pound of frozen corn niblets, a few quarts of water, 4 cubes of chicken bullion, Adobo, olive oil, red chili flakes, parsley, cheap port wine, and chunks of ginger root and fresh garlic oops, and three rinsed chopped one pound bunches of fresh kale. It was fantastic.