Portuguese Stone Soup Recipe

Sopa de Pedra
Portuguese 'Stone Soup'
Submitted By: Taz

Ingredients:

8 Cups Chicken Stock
1 lb Portuguese Chouriço - diced (can substitute Linguiça, Spanish Chorizo, or Kielbasa)
1 lb Red Potatoes - peeled and diced
1 lb Roma Tomatoes - diced
1 lb Savoy Cabbage - coarsely chopped (can substitute Napa or 'standard' green cabbage)
1 lb White Turnip - peeled and diced
4 cloves Fresh Garlic - minced
2 Leeks (white and light green parts only) - chopped
2 Large Carrots - peeled and diced
2 Large Celery Stalks - sliced
1 Medium Onion - small chopped
¾ Cup Dried Kidney Beans - picked and rinsed
3 Tbs Extra Virgin Olive Oil
2 Bay Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Preparation:
  1. Place picked and rinsed kidney beans in a large bowl along with 4 cups of water - Allow to soak at room temperature for a minimum 8 hours (over night for better results)
  2. Heat olive oil in a large skillet until shimmering - One oil is hot, add onion and sauté until translucent (apx 5-6 minutes) - Add turnip, garlic, carrot, celery, and potatoes - Continue to sauté for 5-6 minutes - Add cabbage and leeks and continue to sauté for another 4-5 minutes
  3. Place a large soup pot over medium high heat and add the sausage - allow sausage to brown on all sides (apx 7-10 minutes)
  4. Once the sausage has been browned, add the chicken stock to the pot (make sure you lightly scrape the bottom with a rubber or silicone spatula to release all of the 'fond')
  5. Transfer the sautéed vegetables to the pot along with the tomatoes and bay leaves - Drain the soaked kidney beans and add to the pot
  6. Bring to boil - As soon as boil has been achieved, reduce heat to a simmer - Cover, and allow to simmer (stirring occasionally) for 2 ½ hours until kidney beans are tender
  7. Uncover the pot and season to taste with salt and pepper - Continue to simmer (stirring occasionally) until soup has thickened a bit (apx 30 minutes) - Remove and discard bay leaves
  8. Garnish with a little fresh parsley and serve hot with a good 'hunk' of crusty bread and some 'hard' cheese (try Cabra Transmontano from Northern Portugal OR Serpa from Southern Portugal as suggestions)
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