Sopa de Pedra

Name: Sopa de Pedra
Cook time: 140 min
Total time: 140 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 300g Dried Red Kidney Beans, soaked overnight; 1 Pork Ears, cleaned; 1 small Pork Trotters, cleaned and split; 250g Salted Pork Belly, or bacon; rinsed; 300g Pork Ribs, optional but traditional; 200g Chouriço, about; 150g Morcela, Portuguese blood sausage; about; 1 large Onions; 3 cloves of Garlic; 2 leaves of Bay Leaf; 2 l Water; 1 tbsp Olive Oil; 4 medium Potatoes, peeled; 2 Carrots, peeled; 1/2 small Green Cabbage, cored; e.g., Savoy; 1 1/2 tbsp Olive Oil; 1 handfuls of Coriander, small; fresh; chopped; optional; cilantro; Some Salt, to taste; Some Pepper (Black), to taste

Sopa de Pedra is a rustic, soul-warming Portuguese bean soup brimming with tender pork cuts, smoky sausages and hearty vegetables. Slow-simmered until the beans are creamy and the meats fall apart, it is finished with a drizzle of olive oil and bright coriander for a comforting, deeply flavored bowl that tastes like home.

Sopa de Pedra is a rustic, soul-warming Portuguese bean soup brimming with tender pork cuts, smoky sausages and hearty vegetables.... Show more

Traditional Portuguese Recipe

Health Grade

B · Healthy

Time

2 hrs

Price

1,60 €

Calories

980 kcal

one pot

gluten free

high protein

low sugar

Method

Soak the beans

If you haven't already, cover the Dried Red Kidney Beans with plenty of cold water and leave them overnight. In the morning, drain them well and give them a quick rinse.

Prep the pot

Rinse the Pork Ear and Pork Trotter, and rinse the Salted Pork Belly well so it won't make the soup too salty; pat everything dry and cut the belly into thick chunks. If you're using it, cut the Pork Ribs into smaller bone-in pieces. Slice the Chouriço and Morcela into thick rounds, peel and cut the Potatoes into large chunks, slice the Carrots into thick coins, and shred or thinly slice the Green Cabbage into bite-size ribbons. Finely chop the Onion and Garlic.

Build the broth

Set a large heavy pot over medium heat and warm the Olive Oil. Add the chopped onion and garlic and cook for 3 to 4 minutes, stirring, until they soften and smell sweet. Stir in the drained beans, pork ear, pork trotter, salted pork belly, pork ribs if using, and the Bay Leaf, then pour in the Water. Bring everything to a boil, skim off any foam, lower the heat, and simmer covered for 75 minutes.

Add vegetables

Stir in the potatoes and carrots and keep the soup at a gentle simmer, uncovered, for 20 minutes, or until the potatoes are just starting to soften and the beans are tender. Add a splash of hot water if the pot looks dry.

Add cabbage

Stir in the shredded cabbage, sliced chouriço, and morcela. Simmer 10 minutes more, just until the cabbage is silky and the sausages are heated through.

Season and serve

Pull out the bay leaf. Taste the soup and season with Salt and Pepper until it tastes full and balanced. If you want a thicker broth, mash a few beans and potato pieces against the side of the pot with your spoon and stir them back in. If the ear, trotter, or ribs are still in large pieces, lift them out onto a board, let them cool just enough to handle, cut the meat into bite-size chunks, and return it to the pot. Ladle the soup into warm bowls, top each bowl with the chopped Coriander if you're using it, and finish with a drizzle of the remaining olive oil.