Portuguese soup
Yield: 8 servings
Ingredients:
- 6 c Chicken stock - OR canned 1 cn Tomatoes - diced (14-1/2 oz. -broth -can)
- 1 lb CHORIZO - smoked diced (or 1/2 Head cabbage - green -Linguica) -medium coarsely chopped
- 1 lb Potatoes - boiling type
- 1 Med. onion - chopped -peeled diced 1 lg Carrot - diced
- 1 cn Kidney beans - drained 1/2 Bell pepper - green
Instructions:
diced -(5-1/4 oz. can) 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.
