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Title: Portuguese Soup
Categories: Soup Portugese
Yield: 8 Servings

6cChicken stock - OR canned broth
1lbKielbasa - smoked, diced (or Linguica)
1lbPotatoes - boiling type, peeled, diced
1cnKidney beans - drained (5-1/4 oz. can)
1cnTomatoes - diced (14-1/2 oz. can)
1/2 Head cabbage - green, medium, coarsely chopped
1 Med. onion - chopped
1lgCarrot - 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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