Portuguese Stone Soup

This is a pretty easy recipe … There is no wrong here. A soup with mainly vegetables and just the right amount of linguica (or chourico) to give it that special flavor. Adding stale crusty bread soaks up the liquids and this soup becomes more stew-like. I love it! And when I want to be really decadent I add butter to the chunks of bread before smothering with the soup. Yikes!

Recipe

1 Pound linguica-sliced and cooked to render much of the fat (combinations of meat can be used: smoked ham, left over pork roast, your choice of cooked meats)
2 Tablespoons olive oil
1 Large onion-chopped roughly
2 Cloves garlic-chopped roughly
4 Carrots-peeled and cut into bite size pieces
2 Large potatoes-peeled and cut into approximately 2 inch pieces
2 Turnips-peeled and quartered, smaller if very large (optional, these cook up easily thickening your soup even more)
1/2 Head cabbage-thinly sliced
16 Ounce can kidney beans-rinsed and drained (substitute chick peas if you prefer)
1 Pound green beans-frozen (substitute fresh if you like)
16 Ounce can petite cut tomatoes
2 Quarts chicken broth or stock (add water or more broth to recipe if a soupier consistency is desired)
Salt and pepper to taste
2 Bay leaves
1 Teaspoon sweet paprika (optional)
2 Teaspoons piquante sauce or other hot sauce (go slow in adding to avoid making too hot)
Stale crusty bread

Cook the linguica in a dutch oven or large pot you are going to use for the soup. After rendering the fat, drain fat but keep those drippings stuck to the pot because they add favor. Set aside the linguica.

Add the olive oil to your pot and cook the onion over medium low until limp and slightly showing color. Add the garlic and stir around the pot for a minute.

Add carrots and stir around in the pot to gather some flavor. Turn heat to medium. Layer the remainder of vegetables and beans, and cover with tomatoes. Add chicken broth and bring to simmer. Turn to low.

Add bay leaves, hot sauce and spices. Cover and simmer.

After 30 minutes add meats. Taste for additional need of salt and hot sauce. Continue to simmer.

For a true melding simmer at least an hour total time. Check vegetables for doneness.

Serve over stale crusty bread pieces.

Enjoy!