Try this scrumptious dish! It will tantilize your senses with the warmth that only the fall can bring. Add some crusty bread and you have a dish that is sure to please the wandering soul in search of the comforts of home!

Portuguese Soup

·        1 package of Gaspar Portuguese Linguica Sausage cut into bite sized pieces

·        1 large can of red kidney beans

·        1 large can of crushed tomato

·        1 large container of chicken broth

·        3 cups of water

·        6 med. Red skinned potatoes quartered

·        1 bag of fresh kale, chopped

·        2 tbsp of tomato paste

·        1 small yellow onion

·        1 small green pepper

·        1 small red pepper

·        ½ cup of chopped cilantro

·        3 garlic cloves finely chopped

·        3 tbsp of Lawry’s seasoning salt

·        1 tsp. of crushed black pepper

·        1 pinch of crushed red pepper flakes

·        3 tbsp EVOO

·        Chopped parsley to garnish

·        Warmed crusty bread as accompanyment

In a large pot or Dutch oven, fry linguica sausage until brown with 2 tbsp of EVOO. Remove meat from pot and set aside, covered. In same pot, sauté peppers, onion, garlic and cilantro until tender with remaining EVOO. Add in red pepper flakes, tomato paste.  Add chicken broth, seasoning salt, pepper, water, crushed tomato sauce and kidney beans and bring to a rapid boil. Reduce heat to med/low and add in kale and cook until tender. Add in potato and linguica sausage and cook until potatoes are fork tender.   Garnish with chopped parsley and serve with warm crusty bread to soak up the juices. Enjoy!