Portuguese Stone Soup

• 8 cups chicken stock or canned low-salt broth
• 1 pound linguica 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
• *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.

1. Combine all ingredients in large pot.
2. Bring to boil.
3. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours.
4. Season to taste with salt and pepper.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate.
7. Bring to simmer before serving.)

chicken, kielbasa sausage, kidney beans, potatoes, tomatoes, head savoy cabbage, leeks, carrots, onion, garlic, bay leaf, pork sausage

Taken from www.epicurious.com/recipes/food/views/portuguese-stone-soup-2822 (may not work)