8 cups chicken stock 1 pound of Spanish chorizo (smoked pork sausage with garlic and herbs), diced 1 can of kidney beans, drained 1 pound russet potatoes, peeled, diced 1 large can of ready-cut tomatoes Half a savoy cabbage, roughly chopped 1 pound turnips, peeled and diced 2 leeks, topped and tailed, then chopped 2 large carrots, diced 1 small onion, chopped 4 garlic cloves, very finely chopped 1 bay leaf
Preparation
1. Put all the ingrediants in a large pot and bring to the boil.
2. Reduce the heat and simmer until the soup thickens, may take roughly 2 hours.
3. Season to taste with salt and pepper, serve piping hot.
