Sopa Da Pedra Rock Soup

• olive oil↗2 tablespoons

  extra virgin

• ham or leftover cooked meat↗1⁄2 lb

  diced

• large potatoes↗2

  peeled and cubed

• celery ribs↗4

  chopped, from the tender heart

• carrots↗3 -4

  peeled and chopped

• large onion↗1

  chopped

• garlic cloves↗2 -3

  chopped

• bay leaf↗1

  (fresh or dried)

• salt and pepper

  (to taste)

• chickpeas↗1 can

  (15 ounce) drained

• sweet paprika↗1 teaspoon
• tomatoes↗1 can

  (15 ounce)

• hot sauce↗2 tablespoons

  (or piquante sauce)

• chicken stock↗6 cups

  (or 4 cups water)

• water↗2 cups
• cups stale bread, cubed2
• handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)↗

Step-by-step instructions

1. 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. 2

   Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.

3. 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.