Sopa da Pedra (Stone Soup)

🛒 Ingredients

• Olive Oil 30 g · 265 kcal
• Onions 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Smoked Bacon 200 g · 860 kcal
• Chouriço sausage 200 g · 800 kcal
• Pork Ribs (boneless) 400 g · 1200 kcal
• Chicken Thighs (boneless, skinless) 200 g · 260 kcal
• Canned Red Kidney Beans (drained) 800 g · 1120 kcal
• Potatoes 800 g · 640 kcal
• Carrots 150 g · 60 kcal
• Collard Greens 500 g · 125 kcal
• Bay Leaves 2 g · 0 kcal
• Water 2000 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until softened, about 5-7 minutes.
2. Add the smoked bacon, chouriço, pork ribs, and chicken thighs to the pot. Brown the meats on all sides for about 10-15 minutes.
3. Pour in water, add bay leaves, and bring to a boil. Reduce heat, cover, and simmer for 90 minutes, or until pork ribs are tender.
4. Remove the meats from the pot and let them cool slightly. Shred the chicken and pork, and slice the bacon and chouriço; return all the meat to the pot.
5. Add the drained red kidney beans, peeled and diced potatoes, and sliced carrots to the soup. Cook for another 20-30 minutes, or until vegetables are tender.
6. Stir in the collard greens and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.
7. Serve hot, traditionally with a piece of cornbread or rustic bread on the side. Historically, a stone was placed in the pot for good luck and then removed before serving.