Portuguese Stone Soup

I adapted this from the recipe of the same name on epicurious.com, originally from Bon Appetit, Dec. 1992.

8 cups chicken or vegetable stock
2 cups cooked kidney beans
1 lb. peeled diced boiling potatoes
1 28 oz. can diced tomatoes
1/2 head savoy cabbage, chopped into bite sized pieces
1 lb. turnips, peeled and diced
2 leeks, chopped, rinsed very well to remove sand
2 large carrots, chopped
4 cloves garlic, minced
2 bay leaves

Combine all ingredients in a crock pot, and cook on high 2-3 hours, until vegetables are tender. Best if refrigerated overnight and rewarmed the next day.

I served it with rye crisp bread and Emmentaler cheese. Also good with hearty brown bread.