Rock Soup

By jennburg

Ingredients

• 2 T extra virgin olive oil
• 3/4 lb chorizo, casings removed and diced
• 2 large russet potatoes, peeled and cubed
• 4 ribs celery, chopped
• 4 carrots, peeled and chopped
• 1 large onion, chopped
• 1 rounded tsp sweet paprika
• 3 cloves garlic, finely chopped
• 1 bay leaf
• salt and freshly ground black pepper
• 1 15 oz can chickpeas, drained
• 1 15 oz can diced or stewed tomatoes
• 2 T hot sauce
• 6 c chicken broth or stock
• 2 c stale bread, cut into bite size cubes
• parsley or cilantro, chopped optional

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Place a medium size soup pot over medium high heat with 2 T olive oil, add chorizo and cook 2-3 minutes until crispy. Add the vegetables, paprika, garlic, bay leaf, salt and freshly ground black pepper. Cook, stirring frequently, for 6-7 minutes until the onions and celery begin to soften. Add the chickpeas, tomatoes, hot sauce and chicken broth or stock to the pot then raise the heat to bring it up to a bubble. Once bubblin, reduce the heat slightly and simmer the soup until the potatoes are tender, 10-12 minutes (cooking time will depend on the size of the potato pieces). Remove the bay leaf before serving.

To serve, place a handful of bread cubes into each of your serving bowls, ladle soup over croutons and garnish with fresh herbs.