Ingredients

• 8 cups chicken stock or canned low-salt broth
• 1 pound linguiça or kielbasa sausage or Spanish chorizo,* diced
• 1 15 1/4-ounce can kidney beans, drained
• 1 pound russet potatoes, peeled, diced
• 1 14 1/2-ounce can diced ready-cut tomatoes
• 1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
• 1 pound turnips, peeled, diced
• 2 leeks (white and light green parts only), chopped
• 2 large carrots, diced
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• *Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at Spanish markets and specialty foods stores.

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Instructions

1. 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. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)