Sopa Da Pedra Rock Soup

By jjadin

Ingredients

• 2 tablespoons olive oil, extra virgin
• 1/2 lb veggie chorizo sausage cooked, 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 vegetable 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)

Preparation

Step 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.

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.

Read more at: http://www.food.com/recipe/sopa-da-pedra-rock-soup-366544?oc=linkback