Soak the Dried Red Kidney Beans in plenty of cold water overnight, then drain and rinse before cooking.
In a very large pot place the Pork Ear, Pork Trotter, Salted Pork Belly and Pork Ribs and cover with Water (about 3–4 liters for a big pot). Add a Bay Leaf, the whole Onion (peeled) and crushed Garlic, then bring to a gentle boil and skim any foam from the surface.
Reduce the heat to a low simmer, add the drained Dried Red Kidney Beans to the pot, cover partially and cook for about 1½–2 hours until the beans and meats are tender (times will vary by bean age).
When the meats are tender, carefully lift them out and set aside to cool; remove and discard the onion and Bay Leaf. Keep the cooking liquid and beans simmering.
Slice the Chouriço and the Morcela into rounds and add them to the simmering pot for the last 10–15 minutes so they release their smoky flavor without falling apart.
While the sausages cook, peel and cut the Potato and Carrot into bite-sized pieces and thinly shred the Green Cabbage. Add the potatoes and carrots to the pot and simmer 15–20 minutes until they begin to soften, then stir in the cabbage and cook another 8–10 minutes until all vegetables are tender.
Shred or chop the cooled pork pieces (ear, trotter, salted belly and ribs) into bite-sized pieces and return them to the pot so the soup is loaded with meat.
Taste the broth and season carefully with Salt (remember the Salted Pork Belly will have already contributed salt) and freshly ground Black Pepper. Stir in a generous drizzle of Olive Oil for silkiness.
Finish by scattering chopped Coriander over the soup just before serving. Ladle hot Sopa de Pedra into bowls and serve with crusty bread to soak up the rich broth.
