Portuguese Soup

6 c Chicken stock - OR canned

-broth 1 lb CHORIZO - smoked, diced (or

-Linguica) 1 lb Potatoes - boiling type,

-peeled, diced 1 cn Kidney beans - drained

-(5-1/4 oz. can) 1 cn Tomatoes - diced (14-1/2 oz.

-can) 1/2 Head cabbage - green,

-medium, coarsely chopped 1 Med. onion - chopped

1 lg Carrot - diced

1/2 Bell pepper - green, diced

3 Clove garlic - minced

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. 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 Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters.