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Title: Portuguese Soup
Categories: Soup Portugese
Yield: 8 Servings
| 6 | c | Chicken stock - OR canned broth |
| 1 | lb | Kielbasa - 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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