Stone SoupRead Now
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
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.)
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Kate Ryan is the substance; everyone else is the flavoring.