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Portuguese Stone Soup

8 c Chicken stock or canned low-salt broth
1 lb Linguica or kielbasa sausage or Spanish; * diced chorizo
1 cn Kidney beans; drained (15 1/4-ounce)
1 lb Russet potatoes; peeled, diced
1 cn Diced ready-cut tomatoes; (14 1/2-ounce)
1/2 md Head savoy cabbage; coarsely chopped (about 4 1/2 cups)
1 lb Turnips; peeled, diced
2 Leeks; (white and light green parts only), chopped
2 lg Carrots; diced
1 sm 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. Available at Spanish markets and specialty foods stores.

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.


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