Ingredients
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 Preparation 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.) Credit:
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Details
AuthorKate Ryan is the substance; everyone else is the flavoring. ArchivesCategories |