Kale, Black-Eyed Pea & Lentil Soup

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2 tablespoons olive oil

2 yellow onions, chopped

4 garlic cloves, minced

1 pound mild Italian sausage

1 bunch kale

1 quart water

1 quart chicken broth

1 (14.5-ounce) can chopped tomatoes and juice

2 cups black-eyed peas, fresh, frozen or canned

1 cup lentils

1 pound waxy potatoes, cut into 3/4-inch cubes

1 teaspoon dried thyme, or 1 tablespoon fresh

2 bay leaves

1 teaspoon kosher salt or to taste

Pinch of black pepper

2 teaspoons sherry vinegar or to taste

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