Sopa Da Pedra Rock Soup
"From Rachael Ray's Big Orange Book"
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 tablespoons olive oil, extra virgin
- 1⁄2 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)
directions
- 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.
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Reviews
-
I've made this several times. I usually cook my meat separately, since I'm veg and my family isn't. I add an extra can of beans [rocks] as well. This soup delicious any time of the year, but is best on chilly nights with a loaf of crusty bread [for those who can have bread] or served steaming hot over a nice bowl of quinoa or jasmine rice.
