Portuguese Stone Soup
8 cups chicken stock
1 lb. Linguica, diced
1 15 1/4 oz. can kidney beans, drained.
1 lb. russet potatoes, peeled, diced
1 14 1/2 oz. can diced ready-cut tomatoes
1 med. head savoy cabbage, chopped coarsely
1 lb. turnips, peeled and diced
2 leeks, chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
Combine all ingredients in a large
pot. Bring to a boil. Reduce heat
and simmer until soup is thick, stirring occasionally, about 2 hours.
Season to taste with salt and pepper.
