Portuguese Sopa

Ingredients

1 lb. linquica (Portuguese sausage)
4 cups sauerkraut (rinsed)
1 cup chopped yellow onions
2 cups drained garbanzo beans
1 cup chopped red bell peppers
2 cups beef or chicken stock
1 cup finely chopped or grated carrots
1 cup instant mashed potatoes (optional)
2 Tbsp. chopped garlic
1 bay leaf
1 cup burgundy wine
1/2 cup Madeira wine
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper

Instructions

4 servings. Peel the linguica and slice into 1/4 inch rounds. Cook in a skillet or microwave just long enough to remove the fat. No longer than 2 minutes on high in the microwave. In a large stock pot or soup pot add the olive oil and saute the onions, garlic and bell pepper until the onions are translucent. Add all the other ingredients except for the mashed potato flakes. Simmer the soup for about 2 hours, stirring occasionally. Add the mashed potato flakes to thicken the soup to a desired consistency.