Portuguese Soup

* Exported from MasterCook *

PORTUGUESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Chicken stock - OR canned
-broth
1 lb CHORIZO - smoked, diced (or
-Linguica)
1 lb Potatoes - boiling type,
-peeled, diced
1 cn Kidney beans - drained
-(5-1/4 oz. can)
1 cn Tomatoes - diced (14-1/2 oz.
-can)
1/2 Head cabbage - green,
-medium, coarsely chopped
1 Med. onion - chopped
1 lg Carrot - diced
1/2 Bell pepper - green, diced
3 Clove garlic - minced

I saw this in Bon Appetit yesterday and decided to
keep it. I'll bet a dollar to a doughnut that the
recipe originally called for Linguica, but was changed
to kielbasa for the masses. If you can't find smoked
Linguica or Kielbasa, Andouille would also be a good
substitute. I hope to try this when it gets cooler
(like October -- grin)! Hope it appeals to you, too.

Number of Servings: 8

Combine all ingredients in large pot. Bring to boil,
stirring occasionally. Reduce heat; simmer until
thick, stirring occasionally, about 2 hours. Season
with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)

Recipe from Benton's Restaurant, Florence, South
Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.



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