Portuguese Soup


6 C. chicken broth

2 to 2 1/2 lbs. Usinger’s Andouille or Chorizo, cut in 1/2 inch chunks

2 lbs. peeled potatoes, cut in large pieces

1 can of tomatoes

1 green pepper, diced

1 head of cabbage, chopped coarsely

3 onions, chopped or sliced

2 large carrots, sliced

Garlic powder or granulated garlic

Salt & Pepper

1 can of kidney beans

1 can of garbanzo beans

Combine all ingredients except the beans in a large pot. Add enough water to cover completely.

Bring to boiling, then simmer until thick (about 3 hours).

Shut off heat. Add kidney beans (drained) and garbanzo beans.

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