Main CourseSoupDinner

Sopa da Pedra

Name: Sopa da Pedra
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: portuguese
Ingredients: 250 g dried red kidney bean soaked overnight; 150 g smoked bacon diced; 300 g pork shoulder cut into 2cm cubes; 150 g chorizo sliced; 150 g smoked pork sausage sliced; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp tomato paste; 2 l water; 400 g potato peeled and cubed; 2 pcs carrot peeled and sliced; 100 g collard greens shredded; 1 tbsp olive oil; 1 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground

Sopa da Pedra, or "Stone Soup," is a hearty Portuguese stew traditionally made with a variety of meats and vegetables. This rustic recipe combines beans, potatoes, and an assortment of smoked and fresh pork cuts to create a rich and flavorful meal. It's a comforting dish perfect for a cold day.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 686 kcal

Gluten-free

Mise en place

Ingredients

250 gdried red kidney bean, soaked overnight
150 gsmoked bacon, diced
300 gpork shoulder, cut into 2cm cubes
150 gchorizo, sliced
150 gsmoked pork sausage, sliced
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbsptomato paste
2 lwater
400 gpotato, peeled and cubed
2 pcscarrot, peeled and sliced
100 gcollard greens, shredded
1 tbspolive oil
1 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

slotted spoon · large pot · dutch oven · cutting board · knife

The method

Step by step

1
Drain the soaked red kidney beans and rinse them thoroughly.
About 5 min
Cook’s note: Soaking beans overnight greatly reduces cooking time and improves digestibility.
2
In a large pot or Dutch oven, heat the olive oil over medium heat.
About 1 min
3
Add the diced smoked bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
About 7 min
Cook’s note: The rendered bacon fat adds a lot of flavor to the soup base.
4
Add the pork shoulder to the pot and brown on all sides for about 8-10 minutes. Remove the pork and set aside with the bacon.
About 10 min
Cook’s note: Browning the meat creates a deeper flavor profile for the soup.
5
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.
About 5 min
6
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
About 1 min
7
Return the browned pork shoulder to the pot. Add the chorizo, smoked pork sausage, rinsed red kidney beans, bay leaf, water, salt, and black pepper.
About 2 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is tender and the beans are nearly cooked.
About 1 hr
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
9
Stir in the cubed potatoes and sliced carrots. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender.
About 25 min
Cook’s note: Add a little more water if the soup becomes too thick during cooking.
10
Add the shredded collard greens and cooked bacon to the pot. Cook for 5-7 minutes more, or until the collard greens are wilted and tender-crisp.
About 7 min
Cook’s note: Don't overcook the greens; they should still have a bit of bite.
11
Taste and adjust seasoning if necessary.
About 1 min
12
Remove the bay leaf before serving.

Per serving

Nutrition

24%Score

Calories: 685.6kcal
Protein: 39.3g
Carbs: 45.5g
Fat: 38.4g
Fibre: 10g
Sugar: 4.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Sopa da Pedra in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through.