Portuguese Soup Recipe

I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't 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.

Step 1

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 Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

Things You'll Need

  • 6c Chicken stock - OR canned
  • -broth
  • 1lb CHORIZO - smoked, diced (or
  • -Linguica)
  • 1lb Potatoes - boiling type,
  • -peeled, diced
  • 1cn Kidney beans - drained
  • -(5-1/4 oz. can)
  • 1cn Tomatoes - diced (14-1/2 oz.
  • -can)
  • 1/2 Head cabbage - green,
  • -medium, coarsely chopped
  • 1 Med. onion - chopped
  • 1lg Carrot - diced
  • 1/2 Bell pepper - green, diced
  • 3 Clove garlic - minced

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