Recipe(tried): Portuguese Stone Soup

Hi June, I was interested to see your recipe as I have made a similar soup that I got from the Austin, TX newspaper a few years ago. It uses canned beans and probably isn't as authentic as yours, but it is delicious. Article says it originated in Portugal's Ribatejo province, famed for horses, bulls and bull fighters. Also that the soup name comes from the portuguese calling the beans "stones".

I want to try yours, the kale would be delicious in it.

Portuguese Stone Soup

8 cups chicken stock or canned low-salt broth
1 pound lingui a 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

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. Heat to a simmer before serving.

8 servings