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Portuguese Stone Soup

  • 1 package Bean’s Chicken Chorizo Sausage, sliced thin
  • 8 cups Swanson’s Organic Chicken Broth
  • 1 can (15.5 oz) kidney beans, drained
  • 1 can (14.5 oz) Hunt’s Diced Tomatoes with Basil, Garlic & Oregano
  • 1 lb potatoes, peeled & diced
  • 4 cups cabbage, coarsely chopped
  • 1 lb turnips, peeled & diced
  • 3 carrots, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced or ½ teaspoon garlic powder
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Combine all the ingredients in a large pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, about 2 ½ hours, until the soup thickens.

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