Portuguese Stone Soup

Source:Jerri Clapper

8 cups chicken stock or canned low-salt broth

1 lb. Kielbasa sausage or Spanish chorizo*, diced

2 15 oz. cans kidney beans, drained

1 lb potatoes, non-russet, peeled, diced

1 14 oz. can tomatoes, diced

1 medium head cabbage, savoy or regular, coarsely chopped

1 lb turnips, peeled and diced

2 leeks (white and light green only), chopped

2 large carrots, diced

1 medium onion, diced

3-4 garlic cloves, diced

1-2 bay leaves

Combine all ingredients in a large pot, at least 6 - 8 quart. Bring to a boil. Reduce heat and simmer until soup is thick, stirring every 20+ minutes for 2 hours. Season to taste with fresh ground black pepper, and salt. Remove bay leaves before serving.

*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at specialty and ethnic markets.

Everything should just be cut about bite size. The original recipe calls for 1 can of kidney beans but it just didn't look like enough to me so I doubled it.