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PORTUGUESE STONE SOUP




Source of Recipe


Yahoo


Recipe Introduction


This main-course soup originated in Portugal's Ribatejo province, famous for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which the Portuguese refer to as "stones."



List of Ingredients




8 cups chicken broth or reduced-sodium broth
1 pound kielbasa sausage or Spanish chorizo, diced
1 15-1/4-ounce can kidney beans, drained
1 pound russet potatoes, peeled and diced
1 14-1/2-ounce can diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4-1/2 cups)
1 pound turnips, peeled and diced (3 medium)
2 leeks (white and light-green parts only), washed and chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
Salt and pepper


Recipe



Combine chicken broth, sausage, beans, potatoes, tomatoes, cabbage, turnips, leeks, carrots, onion, garlic and bay leaf in a 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.

From Bon Appetit magazine