Recipe - Portuguese Stone Soup

8 cup Chicken stock or canned
lowsalt broth
1 pound Linguica or kielbasa sausage
or Spanish; * minced
; chorizo
1 cn Kidney beans; drained (15
; 1/4ounce)
1 pound Russet potatoes; peeled,
minced
1 cn Diced readycut tomatoes;
(14 1/2ounce)
One half md Head savoy cabbage; coarsely
chopped
; (about 4 One half cups)
1 pound Turnips; peeled, minced
2 Leeks; (white and light
; green parts only),
; chopped
2 lg Carrots; minced
1 small Onion; chopped
4 Garlic cloves; minced
1 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.