Portuguese soup

Yield: 8 servings

Measure Ingredient
6 cups Chicken stock - OR canned broth
1 pounds Kielbasa - smoked, diced (or Linguica)
1 pounds Potatoes - boiling type, peeled, diced
1 can Kidney beans - drained (5-1/4 oz. can)
1 can Tomatoes - diced (14-1/2 oz. can)
½ \N Head cabbage - green, medium, coarsely chopped
1 \N Med. onion - chopped
1 large Carrot - diced
½ \N Bell pepper - green, diced
3 \N Clove garlic - minced

I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October -- grin)! Hope it appeals to you, too.

Number of Servings: 8

Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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