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Name: Portuguese Stone Soup
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 md head savoy cabbage coarsely chopped, (about 4 1/2 cups); 1 sm Onion chopped; 1 Bay leaf; 8 c Chicken stock; ; chopped; 4 Garlic minced; 2 Leeks (white and light green parts only); 1 lb Linguica or kielbasa sausage; 1 lb Russet potatoes peeled; 1 15.25-oz can Kidney beans drained; 1 lb Turnips peeled, diced; 2 lg Carrots diced; 1 cn diced ready-cut tomatoes Diced

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INGREDIENTS

1/2 md head savoy cabbage ; coarsely chopped, (about 4 1/2 cups)
1 sm Onion ; chopped
1 Bay leaf
8 c Chicken stock
; chopped
4 Garlic ; minced
2 Leeks ; (white and light green parts only)
1 lb Linguica ; or kielbasa sausage
1 lb Russet potatoes ; peeled
1 15.25-oz can Kidney beans ; drained
1 lb Turnips ; peeled, diced
2 lg Carrots ; diced
1 cn diced ready-cut tomatoes ; Diced

Servings

INSTRUCTIONS

*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. Bon Appetit December 1992

NOTES

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Nutrition

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Serving Size: 1 Serving (6250g)
Recipe Makes: 1

Calories: 3866
Calories from Fat: 872 (23%)

Amt Per Serving		% DV

	Total Fat 96.9g	129 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 46.5g
	Polyunsanturated Fat 18.5g
Cholesterol 230.4mg		71 %
Sodium 12729.2mg		439 %
Potassium 13147mg		346 %
Total Carbohydrate 504g		148 %
	Dietary Fiber 47.9g	192 %
	Sugars, other 456.1g
Protein 236.9g		338 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3866

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REVIEWS

Jinanna

I halved this recipe to suit ingredients I had on hand: 2 medium Yukon gold potatoes, 1 large carrot, 1/2 small head regular green cabbage-coarsely chopped, 1 turnip, 3 small cloves of garlic. I sautéed the carrot, leek, onion, and garlic in 2 tbsp olive oil and then added 1- 5.3 oz packet of sliced Spanish Chorizo* (diced) and sautéed the meat and vegetables another minute or two to create more caramelization. After a nice fond developed in the pan and the vegetables were softened, I added the cabbage, potatoes, turnip and 1- 14.5 oz can of diced tomatoes in juice. At this point, the vegetables were not covered with liquid, so I added water to cover them a little more. Since canned beans are already cooked, I will add the beans at the end so they don’t get broken or turn to mush. The beans could be omitted, but since I used less meat than the recipe specified, I will add them for the protein and color they add to the soup. It's a very colorful soup and presents well. I felt the soup needed a bit of salt, and some heat, so I added 1/2 tsp red pepper flakes and served it with hot sauce at the table. Be sure to remove the bay leaf before serving. It can cause gastric distress if eaten.* Spanish Chorizo is very different from Mexican Chorizo. Read the note on the original recipe. Most of the time to make this soup is in the preparation. If you get all the vegetables prepped ahead of time and follow my instructions, it probably takes only 40 minutes to make including the preparation. This soup would work well with a fried polenta or corn chips on the side.

11y

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Portuguese Stone Soup