Portuguese Stone Soup

Recipe Ingredients

8 cups	1896ml	Chicken stock or broth
1 lb	454g / 16oz	Kielbasa sausage or Spanish chorizo - diced
1		Drained kidney beans - (15 1/4 oz)
1 lb	454g / 16oz	Russet potatoes - peeled, diced
1		Diced ready-cut tomatoes - (14 1/2 oz)
1/2		Savoy cabbage head - coarsely chopped (medium)
1 lb	454g / 16oz	Turnips - peeled, diced
2		Leeks, white and light-green parts only - washed, chopped
2		Carrots - diced (large)
1		Onion - chopped (small)
4		Garlic cloves - minced
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine all ingredients except salt and pepper 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.

Soup can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.

This recipe yields 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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