This soup is perfect for winter evenings. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese. We've gone ahead and added our own magic stone to the recipe as well.
1 magic stone
8 cups chicken stock or broth
1 pound kielbasa sausage or Spanish chorizo diced
1 15 oz can kidney beans, drained
1 pound russet potatoes, peeled, diced
1 14 oz can diced ready-cut tomatoes
4 cups savoy cabbage coarsely chopped
1 pound turnips, peeled, diced
2 leeks (white and light green parts only), chopped
2 large carrots, diced
1 onion, chopped
4 garlic cloves, minced
1 bay leaf
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 and remember to remove the magic stone before serving.