Portuguese soup
8 servings
Ingredients
| Quantity | 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 | Head cabbage - green, medium, coarsely chopped | |
| 1 | Med. onion - chopped | |
| 1 | large | Carrot - diced |
| ½ | Bell pepper - green, diced | |
| 3 | Clove garlic - minced | |
Directions
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.