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Recipe for :

Portuguese Stone Soup
This recipe comes from Recipes in The Mail.


8 cups chicken stock or canned low-salt broth
1 pound linguiça or kielbasa sausage or Spanish chorizo* diced
1 15 1/4-ounce can kidney beans, drained
1 pound russet potatoes, peeled, diced
1 14 1/2-ounce can diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 pound turnips, peeled, diced
2 leeks (white and light green parts only), chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf

*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo.


Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper.

Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.

Serves 8