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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as stones by the Portuguese. Ingredients:
8 cups chicken stock or canned low-salt broth |
1 pound linguiça or kielbasa sausage or spanish chorizo,* diced |
1 15 1/4-ounce can kidney beans, drained |
1 pound russet potatoes, peeled, 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, diced |
2 leeks (white and light green parts only), chopped |
2 large carrots, diced |
1 small onion, chopped |
4 garlic cloves, minced |
1 bay leaf |
Directions:
1. 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.)
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