Serves 6 to 8.
1 stone, big enough that it won't get lost in the soup
1 tb sp Olive oil
8 cups chicken stock or canned low-salt broth
1 Kg linguiça or kielbasa sausage or Portuguese chouriço*, diced
1 Kg kidney beans, drained
1 Kg russet potatoes, peeled, diced
1 kg diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 Kg 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
1 Kg linguiça or kielbasa sausage or Portuguese chouriço*, diced
1 Kg kidney beans, drained
1 Kg russet potatoes, peeled, diced
1 kg diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 Kg 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
* Portuguese chouriço is a smoked pork sausage flavored with garlic and spices.
The first step is for the children to scrub and wash the stone thoroughly. Then, for an extra cleaning, they can drop it in a pot of water to boil while you prepare the rest of the soup together.
In another large pot combine all ingredients.
Bring to boil.
Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours.
Season to taste with salt and pepper.
Before serving, ladle-minus the stone-into individual bowls.
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