Sunday, February 5, 2012

Portuguese Soup

We always grade our soups for the week and this one got a 10+.  I think that is a first.  We both loved this soup.  It was one in my cookbook that I have had for years and decided to try one that I hadn't tried before.  That taught me a good lesson; try new soups.  From The Big Book of Soups and Stews by Maryana Vollstedt

Printable Version:

6 cups chicken stock or broth
1 yellow onion, chopped
3 garlic cloves, chopped
1 pound kielbasa sausage, cut into bite-size slices
2 medium russet potatoes (about 1 pound), peeled and diced
1 can (15oz.) kidney beans, drained and rinsed
1 can (14 1/2oz.) whole tomatoes, coarsely choppped, with juice
2 tablespoons tomato paste
1/2 head (1 pound) cabbage, shredded
1 carrot, diced
12 stalks celery, diced
1/2 green or red bell pepper, seeded and chopped
1 turnip, peeled and diced
1/4 cup chopped parsley
In a large soup pot, combine all ingredients excpet parsley. Bring to a boil. Reduce heat to medium-low and simmer, covered 1 hour, stirring occasionally. Uncobver and simmer until flavors are blended, about 30 minutes longer. Stir in parsley before serving.

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