Sopa da pedra rock soup from Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More! by Rachael Ray

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Notes about this recipe

  • peterpangirl on January 25, 2026

    Instructions Brown the Meat: Heat the EVOO in a large soup pot over medium-high heat. Add the chorizo or your choice of meat. Sauté for about 2 minutes until browned and fragrant. Sauté Vegetables: Add the potatoes, celery, carrots, onion, garlic, and bay leaf. Season with salt, pepper, and paprika. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables start to soften. Simmer: Stir in the chickpeas, tomatoes, hot sauce, and chicken stock. Bring the pot to a boil, then immediately turn down the heat. Simmer for 10 minutes or until the potatoes are tender. Prepare Serving Bowls: While the soup simmers, place a handful of stale bread cubes into the bottom of each bowl and drizzle lightly with EVOO. Serve: Remove the bay leaf. Ladle the hot soup over the bread cubes in each bowl. Top with fresh parsley or cilantro.

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