Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken stock - OR canned 1 cn Tomatoes - diced (14-1/2 oz.
-broth -can)
1 lb Kielbasa - smoked, diced (or 1/2 Head cabbage - green,
-Linguica) -medium, coarsely chopped
1 lb Potatoes - boiling type, 1 Med. onion - chopped
-peeled, diced 1 lg Carrot - diced
1 cn Kidney beans - drained 1/2 Bell pepper - green, diced
-(5-1/4 oz. can) 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.

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