Chop sausage and brown in Dutch oven over medium heat.
Remove and set aside.
Brown onions, celery, garlic, potatoes, and carrots in the sausage grease over medium heat for about 20 minutes or until softened, stirring occasionally.
Add mushrooms, stir, and cook another 3 minutes.
Wash kale, strip off leaves, and tear into coarse pieces, discarding stems.
Add kale and cook another 3-4 minutes or until bright green.
Add sausage back in and reduce heat to low.
Add Rotel, chicken broth, beans (undrained), spices, and water.
Stir, then simmer over low heat, stirring occasionally, for at least 20 minutes.