Sopa Da Pedra Rock Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, extra virgin
• 1/2 lb chorizo sausage or 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)

Recipe

• 1 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.
• 2 raise heat to high and bring soup to a boil. reduce heat and simmer for 10 minutes, or until potatoes are tender.
• 3 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.