*  Exported from  MasterCook  *
 
                              PORTUGUESE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Chicken stock - OR canned
                         -broth
    1       lb           CHORIZO - 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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