Portuguese Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken stock, OR canned broth
1 lbs: CHORIZO, smoked, diced (or Linguica)
1 lbs: Potatoes, boiling type, peeled, diced
1 can: Kidney beans, drained (5-1/4 oz. can)
1 can: Tomatoes, diced (14-1/2 oz. can)
1/2 Head: cabbage, green, medium, coarsely chopped
1 Med.: onion, chopped
1 large: Carrot, diced
1/2: Bell pepper, green, diced
3 Clove: garlic, minced
Directions:
I saw this in Bon Appetit yesterday and decided to keep it. Ill bet a
dollar to a doughnut that the recipe originally called for Linguica,
but was changed to kielbasa for the masses. If you cant 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 Bentons Restaurant, Florence, South Carolina. Courtesy
of Bon Appetit, July, 1991.
Posted by Shelley Rodgers. Courtesy of Fred Peters.
Source from luhu.jp
dollar to a doughnut that the recipe originally called for Linguica,
but was changed to kielbasa for the masses. If you cant 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 Bentons Restaurant, Florence, South Carolina. Courtesy
of Bon Appetit, July, 1991.
Posted by Shelley Rodgers. Courtesy of Fred Peters.
Source from luhu.jp
Tags
Soups/stews