Best Sopa Da Pedra Rock Soup Recipes

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

Categories Low Cholesterol

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.

PORTUGUESE STONE SOUP

Portuguese Stone Soup image

Categories Soup/Stew Bean Potato Tomato Vegetable Sausage Winter Healthy Cabbage Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Ingredients

8 cups chicken stock or canned low-salt broth
1 pound linguiça or kielbasa sausage or Spanish chorizo,* diced
1 15 1/4-ounce can kidney beans, drained
1 pound russet potatoes, peeled, diced
1 14 1/2-ounce can diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 pound turnips, peeled, diced
2 leeks (white and light green parts only), chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf
*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at Spanish markets and specialty foods stores.

Steps:

Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

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