Recipe for Portuguese Stone Soup

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Yield:

Ingredients:

Amount	Ingredient
8 cup	chicken stock or canned low-salt broth
1 lb	linguica or kielbasa sausage or Spanish * diced chorizo
1 can	kidney beans drained (15 1/4-ounce)
1 lb	russet potatoes peeled, diced
1 can	diced ready-cut tomatoes (14 1/2-ounce)
1/2 med	head savoy cabbage coarsely chopped (about 4 1/2 cups)
1 lb	turnips peeled, diced
2 x	leeks (white and light green parts only), chopped
2 lrg	carrots diced
1 sm	onion chopped
4 x	garlic cloves minced

Instructions:

Instructions: *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.

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