Portuguese stone soup

Yield: 1 servings

Measure Ingredient
8 cups Chicken stock or canned low-salt broth
1 pounds Linguica or kielbasa sausage or Spanish; * diced
\N \N ; chorizo
1 can Kidney beans; drained (15
\N \N ; 1/4-ounce)
1 pounds Russet potatoes; peeled, diced
1 can Diced ready-cut tomatoes; (14 1/2-ounce)
½ medium Head savoy cabbage; coarsely chopped
\N \N ; (about 4 1/2 cups)
1 pounds Turnips; peeled, diced
2 \N Leeks; (white and light
\N \N ; green parts only),
\N \N ; chopped
2 larges Carrots; diced
1 small Onion; chopped
4 \N Garlic cloves; minced
1 \N Bay leaf

*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at Spanish markets and specialty foods stores.

Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.

Bring to simmer before serving.) Serves 8.

Bon Appetit December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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