time for soup!!

As fall approaches here in Wisconsin(we go from extemely hot to fall-no easing into the seasons here!)I am looking for some recipes as we love soup as a meal, coupled with some good bread and a salad.I have a wonderful bean soup recipe, and a respectable chicken dumpling, but I want to broaden my horizons.I am wondering if you wonderful people would share recipes with me, or point me in a good direction.Thanks! Ann

How about just a suggestion on a good cookbook with soup recipes???

Give me about 4 or 5 weeks and I'll get back to you. At this time in my life I hate to rush the seasons. Chow Jim

Great!!!I will look forward to your input...Ann

Your on the other side of the pond there, and I know where your comming from! I've been saving my broth from chicken I've cooked in the crock pot (during the summer to avoid heating up the house) for this up and comming time of year.. I have no recipes, but cook by the hand and eye.. Considering I seriously seasoned this broth, It will probably end up as Chicken and Barley soup, Chicken Veggie Soup or even as a seasoning to Chicken Ala King.. I normally snab whatever is cheap at the store and make my creation from that, so it varies day to day, week to week..

I make a tortellini soup that everyone loves. I don`t have a recipe because I made it up but would be glad to share if you are interested.
Kittin

Soup has always been my favorite food to cook. We've even had soup-tasting parties for our friends. Fire comapanies, churches and other organizations sell homemade soup by the quart as fund raisers too. Here are a few of my favorites:

ROASTED GARLIC SOUP WITH PARMESAN CHEESE
(from David at THS Cooking forum)

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium heat. Add onions and thyme and cook until onions are translucent, about 10 minutes. Add roasted garlic and 18 raw garlic cloves and cook 5 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.

Note from RR: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use ½ tsp. dried thyme if fresh is not available. Don’t leave out the lemon wedges.

BUTTERNUT SQUASH BISQUE

3 leeks (white portion only), cleaned and sliced
4 medium carrots, peeled and chopped
4 Tbs. butter or margarine (1/ 4 cup)
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
1 – 1 1/ 2 tsp. salt
1/ 4 tsp. dried thyme
1/ 4 tsp. dried marjoram
1/ 4 tsp. pepper
1 cup milk

In Dutch oven or soup kettle over medium heat, melt butter and saute the leeks and carrots for 5 minutes, stirring occasionally. Add remaining ingredients except milk. Bring to a boil; cover and simmer until vegetables are tender, about 45 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth; return to pan. Add milk, stir until smooth and heat through (do not boil). Add salt to taste. Can be sprinkled with chopped chives or parsley before serving. Makes about 3 quarts.

Notes: One large onion can be substituted for the leeks. You can replace 2 Tbs. of the butter with 2 Tbs. olive oil. The milk can be anything from skim milk through half-and-half. My friend uses canned evaporated skim milk and also white pepper instead of regular black pepper. Since it makes a lot, you can freeze it after soup is pureed and before milk is added. Then after defrosting, add milk.

SOUPE AU PISTOU – makes 4 ½ quarts

½ lb. dried white kidney beans
¼ cup olive oil
2 cloves garlic, finely minced
1 ½ lb. zucchini
3 medium white turnips (1 lb.)
1 large potato
6 medium carrots (1 lb.)
2 large celery stalks with leaves
2 red onions
8 cups water, chicken broth or vegetable broth
1 cup dry white wine (optional)
1 peeled onion stuck with 4 cloves
1 whole bay leaf
1 can (1 lb.) diced tomatoes, undrained
2 tsp. dried basil leaves or 2 Tbs. minced fresh basil
1/8 tsp. dried hot pepper
1 ½ tsp. salt
2 Tbs. chopped fresh parsley

Soak beans overnight in cold water to cover. Next day, drain beans in colander and rinse under cold water. Prepare vegetables – dice zucchini, pare and dice turnips and potato into cubes, pare and thinly slice carrots, slice celery, coarsely chop the 2 red onions.

Heat oil in 6 qt. soup pot or Dutch oven over medium-low heat. Add garlic, zucchini, turnips, carrots, celery and chopped onions and saute for about 10 minutes, stirring occasionally. Add beans, water or broth, wine and remaining ingredients except parsley.

Bring to boiling over medium heat; reduce heat, cover, and simmer for 2 hours or until beans are tender. To serve, remove whole onion and bay leaf and adjust seasoning. Stir in parsley. Flavor is even better the next day.

Notes: equivalent amount of fresh tomatoes can be used instead of canned. You can use canned and drained canneli or great northern beans instead of the dried. If so, follow direction but don’t add the beans and only simmer the soup for an hour. Then add the beans and cook another 15 minutes. Soup will stay nice for 4 or 5 days in fridge

OYSTERS ROCKEFELLER STEW – 4 servings

4 slices bacon
1 cup thinly sliced leeks
1 cup thinly sliced celery
1/ 8 tsp. cayenne pepper
3 cups half-and-half
2 cups milk
1 1/ 2 pints shucked oysters and liquor
2 tsp. Worcestershire sauce
2 cups thinly sliced raw spinach leaves
Salt and black pepper
1 Tbs. butter (optional)
Oyster crackers to serve with stew

In a large heavy saucepan or soup kettle, fry the bacon until crisp. Drain on paper towel, crumble and reserve. Pour off all but 2 Tbs. of drippings from the skillet.

Add the leek and celery and saute over medium-low heat for 8-10 minutes, until the vegetables are softened. Stir in the cayenne pepper.

Add the half-and-half and the milk and bring to a simmer. Add the oysters (cut large ones in half) and the Worcestershire sauce. Return to a simmer. Stir in the spinach and simmer for about 5 minutes, until the spinach is just wilted and the oysters are cooked through. Add salt and pepper to taste.

Swirl in the optional butter, if used, and serve immediately in large, shallow bowls. Sprinkle each bowl with the reserved bacon.

Thank you Rubyrose!!!!!!!!What a treat to have you share those recipes.I am particularly happy about the oysters rockafeller soup as I LOVE oysters!All the others look divine, as well.And to unclevic-Never thought about saving all that wonderful broth-thanks for the idea.I was born on the "other side of the pond", as was my whole family.I am simply a transplanted Michigan native!!!Thanks again, Ann(p.s-Kitten-I will e-mail you for your tortellini recipe)

Go to give this a try this weekend. Just got it today.

Chicken Soup-Stew with Homemade Flat Noodles
Bon Appetit American Regional Favorites via Kathi Patterson @ Copy Kat Chats

A famous Pennsylvania Dutch specialty. This dish is not actually a pie, but
a chicken soup-stew with homemade noodles.

6 to 8 servings

1 4-pound roasting or stewing chicken, cut into pieces
3 quarts, (or more) water
3 celery stalks, (with leaves), chopped
1 small onion, coarsely chopped
8 peppercorns
1 tablespoon salt
3 medium boiling potatoes, peeled and cut into l/2- to 3/4-inch slices
3 medium leeks, (white part only), washed and thinly sliced
3/4 cup sliced celery
3 tablespoons minced fresh parsley
l/4 teaspoon saffron, threads, crushed or ground saffron
salt, to taste
fresh ground black pepper, to taste
For the Pot Pie Noodle Square:
1 1/2 cups all purpose flour, more if needed
3/4 teaspoon baking powder
l/2 teaspoon salt
2 eggs
1 teaspoon cold water

For the Chicken Soup-Stew: Combine chicken in large saucepan with enough water to cover and bring to
boil, skimming foam from surface as it accumulates. Reduce heat and add
chopped celery, onion, peppercorns and salt. Simmer until chicken is tender,
about 30 to 45 minutes. Remove chicken from broth using slotted spoon and
set aside until cool enough to handle. Discard skin and bones; cut meat into
1-inch pieces.

Strain broth. Measure 2 quarts into large saucepan and bring to boil. Add
potato, leek, sliced celery, parsley and saffron and cook over medium-high
heat 5 minutes. Carefully stir in noodle squares and continue cooking until
noodles are tender, about 12 to 15 minutes. Add chicken and heat through.
Season with salt and pepper to taste. Ladle into bowls and serve.





For the Noodles: Makes about 24 2-inch square: Combine 1 1/2 cups flour, baking powder and salt in large mixing bowl. Beat
eggs with water in small bowl and blend into dry ingredients, mixing
thoroughly and adding more flour if necessary (dough should be stiff). Turn
dough out onto lightly floured surface and roll to thickness of 1/16 inch
(or as thin as possible). Cut into 2-inch squares with pinking shears or
sharp knife.

ok it may not be the time of year for chowder, but hey for me there is never an "offseason" for chowder

Chowder Base:

1/4 pound diced salt pork
2 large onions, peeled & chopped
2 leeks, cleaned and sliced
1 rib celery, sliced
1 cup water
2 cups clam juice or fish stock
3 cups potatoes, peeled & diced
1 TBSP parsley, chopped
1/2 tsp oregano
1/2 tsp thyme
1 bay leaf, broken in half
fresh gound pepper

Ingredients to finish Chowder:

1/2 pound bay scallops
1/2 pound firm white fish, cubed
1/2 pound crab meat
3 dozen oysters, coarsely chopped
4 cups light cream
Tabasco
2 TBSP butter

Cook the salt pork in a large soup kettle until the fat is rendered and the pork is crisp

Add onions, leeks, celery and saute 4 minutes

Add the remaining base ingredients, bring to a boil

Reduce heat and simmer covered for 15 minutes, until potatoes are tender

Cool base and chill overnight if possible

Return pot to stove and bring base to a simmer

Add seafood including any oyster liquor and simmer for 3-4 minutes

Add remaining ingredients and cook over low heat until just heated through

Serve Immediately

Serve & Enjoy

This is best when the corn is fresh from the field, and right off the cob, ok it is good year round with frozen corn too.

1 TBSP butter
1/4 pound bacon, diced
1 cup onion, chopped
3/4 cup green onion, chopped
salt & pepper to taste
2 TBSP garlic, minced
2 TBSP flour
4 cups chicken broth
4 cups potatoes, peeled & finely diced
1 1/2 cup carrot, shredded
2 cups corn kernels, (either fresh or frozen)
1 cup half & half
1 tsp thyme, dried
Big Pinch cayenne pepper
2 TBSP fresh parsley, chopped

Put butter into your soup pot and melt over medium high heat

Add bacon and cook until it is crisp

Take out bacon and drain on a paper towel

Pour off all but 1/4 cup of the fat from your pot

Throw in the oninons and peppers

Season with salt & pepper

Cook until it is soft then throw in the garlic, cooking 1 minute more

Sprinkle in the flour, dump in the broth and potatoes

Cover pot, and bring to a boil, then lower heat and simmer for 12-15 minutes, until taters are tender

Add the shredded carrot and the corn

Cover and simmer 5-8 minutes more, so the flavors can meld

Stir in the half and half

Season with the thyme, cayenne, a little more salt and LOTS more black pepper

Sprinkle with the parsley and the bacon bits, stir it once more

Soup's Up Dude or Dudette

Serve & Enjoy

Cajunking's Smoked Turkey & Andouille Gumbo
I have won several competitions and placed 2nd & 3rd a few times

This is a reccipe of love, each pot turns out a little different
This recipes makes 4-5 gallons


Roux

2 Cups Oil ( I used Bacon Fat this year)
2 1/2 Cups A-P Flour

Gumbo

3 Large Onions, chopped small
2 Green Bell Peppers, chopped small
2 Red Bell Peppers, chopped small
2 Yellow Bell Peppers, chopped small
1 Bunch Celery, chopped small
3 TBSP Garlic, minced
4 Pounds Smoked Turkey, chopped in 1/2 inch chunks
4 Pounds Andouille (
www.cajunsausage.com), chopped in 1/4 inch rounds, then quartered
3-4 Pounds Okra, frozen chopped (piggly wiggly)
2 Gallons Smoke Turkey Stock
Water
Salt
Pepper
Cayenne Pepper
Emril's Essence
Cajun Seasoning
Mrs. Dash Extra Hot Table Seasoning

Chop all veggies and put them in a LARGE BOWL

Chop all the meats, divide 3 pounds of each into a LARGE BOWL, put the other pound of each in the fridge for later

In a cast iron frying pan start heating the oil over medium low heat, when warm add the flour, and a bit of cayenne, stir.

Stir the Roux constantly, cooking slowly, until the roux turns the color of melted hershey's chocolate. (PLEASE KEEP STIRRING) many a roux's get burnt and then you got to start over, to get it to chocolate brown will take 40 minutes of constant stirring, maybe more.

When the roux gets to chocolate color add in the veggies and start to sweat them taste test time ad more cayenne to the veggies, salt, pepper, essence, mrs dash

when the whole house smells like a philly cheese steak place, they are ready (about 20 minutes with this amount of veggies)

Add the roux veggie mix to the stock and start to bring the stock to a slow bubble, taste test time again, adjust spices and salt to your liking

when at a slow bubble add the 6 pounds of meat

add some water til everything is good and swimming

turn down heat and let simmer 3-4 hours

add the okra and continue to simmer 2-3 hours

adjust the spices

You will have to skim the excess grease off the top, pork fat rules but too much ruins

Turn off the heat and let sit over night in a cool place

next day rewarm adding the reserved meats

when hot serve over rice or not

Enjoy

you can use any smoked sausage you want, but for truly delicious andouille jacob's is the best

I really enjoy making this gumbo for the gumbo contest, you can add any meats you want I like traditional turkey and andouille

I hope you all make some and enjoy, the house will smell of gumbo for days after it's made, but that is part of the fun

Donald
aka cajunking

Zesty Snapper Chowder

4 Medium Boiling Potatoes
3 Saffron Threads (Optional)
3 TBSP Olive Oil
2 Large Onions, chopped
5 Cloves Garlic, minced
1 (28 oz) Can Diced Tomatoes, undrained
1 tsp Chili Powder
1/2 tsp chipoltle powder
1 1/2 Cups Tomato Sauce
8 Cups Fish Stock or water
2 Pounds Red Snapper, cut into chunks
salt and pepper
pickled Jalepeno

Put potatoes in medium pot and add cold salted water to cover

Bring the water to boil, and cook until tender

Remove from water, let cool slightly

peel and cut into 1 inch cubes

place the saffron in a small bowl with 2 TBSP warm water, stir and set aside.

While the potatoes cook, warm the oil in a larege saucepan over medium high heat

Add onion saute until translucent, add garlic and tomatoes saute for 5 minutes longer.

Stir in the chili powders and cook for 1 minute.

Pour the stock over the vegetables for about 15 minutes

add the fish, potatoes, and the saffron with liquid

Simmer covered for 10 minutes

season with salt and pepper

serve hot garnished with the pickled jalapenos

Enjoy

A lovely rich creamy tomato basil soup with lots of basil and cream!

When I was a kid we had a big coal burning stove in the corner of the kitchen.
In cold weather there was almost always a pot of soup cooking away at low temperature. The original crock pot/slow cooker. There was no recipe, the soup contained odd pieces of stuff like broccoli stems, a chunk of cabbage, and a few potatoes, and some left overs, and some chicken, and some beef, and some pork or whatever Mom could find that made for good soup. Coming in from the cold after sleighing or skating (we lived on a lake) was always a joy, both for the smell and for the taste ----here is one of her recipes that is always welcome when I cook up a batch--

The Mariner's Mom's Vegetable Beef Soup

1# stewing beef (I buy a roast and slice it up myself) which I brown in a little olive oil. Oh yes this is in a big old Dutch Oven that I inherited from Mom. When the meat is browned on all sides I add half an onion or one small one) and a stalk of celery -- both chopped. Add some salt and pepper.
A pinch of one and a dab of the other.

Time now for the hard work----- I add 2-14 oz cans of diced tomatoes (or you can substitute 1-28oz can if thats all you have) with the juice of course. We canned our own back then and I have adjusted the amount.
And next the vegetables-----

1 cup each of sliced carrots,
sliced mushrooms,
green beans (bite size pieces) (can be frozen),
corn niblets,
and 1/2 cup of "yeller" turnip (bite size again).

If you are missing something it's ok, and if you have some cabbage, peas or whatever that will do just fine also.

Throw in a bay leaf and about 5 cups of water.

Bring to a boil and then simmer slowly until the meat is done.
Or put it in the crock pot on low and "furgetaboutit". Or cook it one day and eat it heated up the next.

Invite someone to share it, but remind them to bring a couple of loaves of good, crusty bread and a bottle (or more) of burgandy.

This will warm the cockles of your heart and some other places too. Wind up the victrola, put on some Glenn Miller, roll up the rugs and let's dance.
And-a one and-a two-----

Victrola??

Glenn Miller??

Just kidding, that soup does sound good tho, I added it to my must do this fall list.

First to cajunking-my Lord man-if you werent married--i would have to snag you!!!!!Thanks for the recipes!!!And of course thanks to all......If you want some good soup-visit me sometime!!!

note to ancient mariner-charming-very charming!!

Ann

Thanks for the comment, made me smile after a long day.

I am working on a beef and barley soup right now, the meat is in the crock pot and the whole house smells!!

Please let me know the basics of your beef barley soup-that is one of my personal favorites.......

One of my favorites, BEER-CHEESE SOUP, which I posted a year or so ago.

# 1 tablespoon margarine
# 1/2 cup chopped onion
# 1 clove garlic, minced
# 1 teaspoon Worcestershire sauce
# 1 (12 fluid ounce) can or bottle beer
# 1 (14.5 ounce) can chicken broth
# 2 cups half-and-half cream
# 2 cups shredded Cheddar cheese

# In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in OPTIONAL INGREDIENTS* and heat through.
# Stir half-and-half and Cheddar into the soup until the cheese melts. Serve at once.

*OPTIONAL INGREDIENTS: Cooked cauliflower and/or broccoli florets; diced smoked sausage; diced, sauteed carrots and/or celery; or none of these. Could also top with snipped parsley and/or chives.

Sometimes we add several diced potatoes in the broth, and then smash them up a little when they are cooked. But then it's really Potato Soup w/ Cheese.

Tried and true French Onion Soup....
over 2 years perfecting this ditty and keeping it simple and quick (and restaurant quality or I wouldn't cook it in the first place).

Recipe makes enough for 48 oz of soup. (Serves 6-8)
Double recipe for a large batch or halve for a tasty sample.

1 tblsp margarine or butter
1 tblsp olive oil
5 cups thinly sliced yellow onions (about 3, sometimes 4 medium onions)
2 whole shallots, peeled and sliced
3/4 tsp black pepper
1 tblspn sugar + 1/4 tsp
2 tblspn all-purpose flour
1/2 tsp dry mustard
1/2 tblspn tomato paste
1 clove garlic, crushed
2 (14 1/2 ounce) cans beef broth
1/2 can Campbell’s beef consomme’ (Can is 10.5 oz)
1/4 cup Riunite Lambruso or other red wine or sherry
1/2 cup water
1/8 tsp dried thyme
1 tsp Worchestershire sauce
Salt to taste (Recommended at end of cooking as you may add more or less than you expect)
Sliced baguette bread or trimmed white bread or brad of choice
Guyere cheese or sliced provolone cheese or Monterey Jack cheese

Peel and slice onions and shallots. Heat a large stockpot or dutch-oven and melt the margarine and add olive oil. Add onions and shallots and sugar and saute’ on medium low heat until a light golden brown, stirring often, about 30-45 minutes . (You want them very soft, but with just a bit texture remaining so they do not break down in the broth. They will look stringy, but it's OK)
Add garlic, and stir well. Add mustard, thyme and sprinkle with flour. Stir well and cook for 2 minutes stirring frequently. Add beef broth, consomme’, black pepper, wine worchestershire sauce, tomato paste and water.
Bring to a boil and reduce heat to a simmer, partially covered and stirring often for 45 to 60 minutes. Taste for salt and pepper to see if more is required.
Toast bread to light brown on both sides.
Ladle soup into individual oven proof crocks. Top with bread and then grated guyere cheese or sliced provolone. Place under broiler until cheese is melted.

Enjoy!

Thanks to both jjjrfoodie and gizmolito for sharing the recipes for two of my favorite soups!!!Between all the recipes from my fellow roadfoodie, I will be in soup heaven for the long winter months here.The only other recipe I would really like is an awesome split pea soup...the ones I have tried seem so bland...let me know all!!!And again-thanks so much!!!!Ann

IMHO the only "secret" to good split pea soup is a tasty meaty ham bone (and real leftover ham meat if you've got it). Also, it's easy to water it down too much. I don't have it on hand, but I follow the (old) Joy of Cooking recipe. They pre-soak the peas but save the soaking liquid. I think the total is 10 cups of water to a pound of peas. The peas and bone cook for an hour or two before adding onions, a bit of carrot, and celery. Joy also binds the soup with a bit of butter and flour at the end, but I thinks that's unnecessary.

Would be interesting to hear other's thoughts on pea soup.

BTW-Pea soup has been one of my favorites since childhood, but in recent years some of my ham bones have been going to a version of U.S. Senate Bean Soup.

I love bean soup and have a great recipe i have used since I got my 1st crockpot in 1979!!(i since have a new crockpot)

For pea soup, after soaking the peas overnight I'll rinse them. Never thought about saving the water, but it makes sense! Otherwise, mines fairly similar, but I toss everything in the pot at the same time. With the carrots, I'll grate 2 or 3 and add it in also (totally melts with no evidence other then the flavor they're there). Fine dice an onion or two also (they also melt). Other then the salt and pepper, I'll also toss in a bay leaf.

AhHa!I think the bay leaf is what I am missing Uncle Vic. i know that is one of the key ingredients in my bean soup...thanks for rattling my brain

I've been meaning to dig for my "guide" to my version of Portuguese Kale Soup. I won't say it's authentic, it's based on recollections of what I grew up with and several recipes. The quantities are loose and subject to change, but are based on the "home version" of the Moors Portuguese Soup which used cabbage instead of kale. (The Moors was a great New England/Portuguese restaurant and sometimes rowdy bar in Provincetown, Cape Cod, until condo-mania struck. It is sorely missed.)

Kale soup is a real meal in a bowl, and like most soups is better with some age. Just needs some crusty bread and a salad. The key is finding real Portuguese sausage (do not try to substitute Spanish chorizo for chourico). Add: Linguica is IMO a slightly milder Portuguese sausage and in our area is usually supplied in slightly thinner links. It is also fine for soup, you may want a bit more cayenne.

Kale Soup

2 Tbs. Olive Oil

2 Onions, diced

1-2 cloves Garlic, minced or crushed

3 Carrots, sliced

2-3 Potatos, peeled and cut about 1/2 inch dice

1 good bunch dark green Kale, washed, de-ribbed, and cut to 1/4 inch shreds

3 Cups (maybe one large and one small can) tomatoes in juice, chopped, reserving juice

2+ Quarts Brown stock (I've had pretty good results with turkey stock, as well)

1+ Pounds Chourico, sliced about 1/8 inch (if it's very thick halve the disks)

2 Cups canned Red Kidney Beans, rinsed

Black Pepper, dash cayenne, salt for seasoning

Note on sausage prep: the sausage cooks in the soup and it's probably more traditional to put it in without pre-cooking, but I like to brown it a bit under the broiler or in the pot before starting the soup to enhance the smokiness and render off some of the fat - your call.

Heat Oil and saute Onions until soft. Add Garlic and stir a few seconds until fragrant. Add Carrots and saute lightly, then add Kale and stir until wilted. Add Tomatoes with juice and Sausage, then Stock. Simmer for an hour or two. Taste for seasoning and add Potatos for about last hour (or less, cook to taste) of cooking. Add Beans for last 15 minutes of cooking and additional stock along the way if it's too thick (this is a hearty soup).

Enjoy!

Yum-sounds great!Any idea as to what type of store I can purchase the sausage?

I think Southeastern New England is prime Portuguese sausage territory. The two largest suppliers are Gaspar's and Amaral's, out of Fall River and New Bedford, Mass. They're common in our supermarkets and about the same price as kielbasa or brats. I've been hearing that the sausages are becoming more readily available in other parts of the country, but you might have to check with a specialty store. Might also check with Trader Joe's if they're in your area. If they can ship Usingers brats (cooked only ) to Mass., they could probably ship Gaspar's to the Lakes.

You may have luck in Wisconsin. I just did a quick look on Google, and Usinger's supposedly makes a Portuguese Linguica (as well as a Spanish Chorizo). Can't vouch for its authenticity, but it means someone in "Sconsin" must use the stuff. Good luck!