Portuguese+Stone+Soup

Portuguese Stone Soup
8 cups chicken stock or boullion 1 lb kielbasa- diced 1 15oz can kidney beans, drained 1 lb russet potatoes, diced 1 141/2 can of seasoned diced tomatoes 1/2 head coarsely chopped cabbage or savoy cabbage 1 lb turnips, peeled and diced 2 leeks (white and light green parts only), chopped 2 large carrots peeled and diced 1 small onion, chopped 4 garlic cloves, minced 1 bay leaf

Combine all ingredients in a large pot. Bring to a boil. Reduce heat and summer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper.