Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Portuguese Stone Soup
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- #35495
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 cups chicken stock or canned low-salt broth
1 pound linguica or kielbasa sausage or Spanish chorizo, diced
1 can (15.25 ounce size) kidney beans, drained
1 pound russet potatoes, peeled and diced
1 can (14.5 ounce size) diced tomatoes
1/2 medium head savoy cabbage, coarsely chopped
1 pound turnips, peeled and diced
2 chopped leeks, (white and light green parts only)
2 large diced carrots
1 small chopped onion
4 cloves minced garlic
1 bay leaf
directions
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.
The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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