SOPA DA PEDRA ROCK SOUP

Sopa Da Pedra Rock Soup image

Make and share this Sopa Da Pedra Rock Soup recipe from Food.com.

Provided by ceilmary

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, extra virgin
1/2 lb ham or 1/2 lb leftover cooked meat, diced
2 large potatoes, peeled and cubed
4 celery ribs, chopped, from the tender heart
3 -4 carrots, peeled and chopped
1 large onion, chopped
2 -3 garlic cloves, chopped
1 bay leaf (fresh or dried)
salt and pepper (to taste)
1 (15 ounce) can chickpeas, drained
1 teaspoon sweet paprika
1 (15 ounce) can tomatoes
2 tablespoons hot sauce (or piquante sauce)
6 cups chicken stock (or 4 cups stock cups water)
2 cups water
2 cups stale bread, cubed
handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)

Steps:

Heat olive oil in soup pot over medium to medium-high heat. Add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. Cook for 7 to 8 minutes, or until softened, stirring frequently. Add chickpeas and paprika. Stir in tomatoes, hot sauce, and stock.
Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
Place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. Ladle the soup over the bread and garnish with chopped parsley or cilantro.

*** Explore more Sopa Da Pedra Rock Soup Recipes »

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