Sopa de Pedra (Rock Soup)

Sopa de Pedra (Rock Soup) Ingredients

2 tablespoons extra-virgin olive oil (EVOO), plus more for drizz	1 Salt and pepper
1/2 pound chorizo ham or leftover meat, chopped	1 One 15.5-ounce can chickpeas drained
2 large baking potatoes peeled and cut into cubes	1 teaspoon sweet smoked paprika
4 ribs celery chopped	6 cups chicken broth
3 to 4 carrots chopped	1 One 15-ounce can diced tomatoes or tomato sauce
1 large onion chopped	2 tablespoons hot pepper sauce
2 cloves garlic chopped	2 cups cubed stale bread
1 leaf	1 Chopped flat-leaf parsley for garnish

Instructions for Sopa de Pedra (Rock Soup)

1. In a soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.

2. Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.

3. Place 1/2 cup bread cubes in each of 4 bowls and drizzle with EVOO. Pour in the soup; top with parsley.

Main Ingredient: ChorizoCuisine: Soup

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