Categories: Soups/stews, Portuguese, Linguica, Chorizo 
      Yield: 8 servings 
  
      6 c  Chicken stock - OR canned           1 cn Tomatoes - diced (14-1/2 oz. 
           -broth                                   -can) 
      1 lb CHORIZO - smoked, diced (or       1/2    Head cabbage - green, 
           -Linguica)                               -medium, coarsely chopped 
      1 lb Potatoes - boiling type,            1    Med. onion - chopped 
           -peeled, diced                      1 lg Carrot - diced 
      1 cn Kidney beans - drained            1/2    Bell pepper - green, diced 
           -(5-1/4 oz. can)                    3    Clove garlic - minced 
  
  I saw this in Bon Appetit yesterday and decided to keep it.  I'll bet a 
  dollar to a doughnut that the recipe originally called for Linguica, but 
  was changed to kielbasa for the masses.  If you can't find smoked Linguica 
  or Kielbasa, Andouille would also be a good substitute. I hope to try this 
  when it gets cooler (like October -- grin)!  Hope it appeals to you, too. 
   
  Number of Servings:   8 
   
  Combine all ingredients in large pot.  Bring to boil, stirring 
  occasionally.  Reduce heat; simmer until thick, stirring occasionally, 
  about 2 hours.  Season with pepper.  (Can be prepared 2 days ahead; 
  refrigerate.  Rewarm before serving.) 
   
  Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon 
  Appetit, July, 1991. 
   
  Posted by Shelley Rodgers. Courtesy of Fred Peters.