Delicious and Nutritious Rock Soup Recipe

Are you craving a savory and hearty soup that will warm both your body and soul? Then, you have come to the right recipe article. Allow me to introduce you to the magical world of Portuguese cuisine with this traditional dish – Sopa da Pedra, or Rock Soup.

This soup is more than just a meal; it carries with it a fascinating folk story that has been passed down through generations. A story of hungry people in a town who learned the true value of sharing and cooperation. The story translates into a hearty dish that is actually a combination of beans, sausages, chouriço, morcela (blood sausage), pig ear, and other delicious ingredients.

The actual recipe has variations depending on the region, but this version calls for chickpeas, tomatoes, potatoes, carrots, celery ribs, chorizo sausage, ham, and other savory spices. It’s not only full of flavor but also incredibly easy to make.

As a chef specializing in Brazilian and American cuisine, I take pride in introducing unique and flavorful dishes to my customers. And let me tell you, Sopa da Pedra is truly one of my favorites. So put on an apron and get ready to journey into the world of Portuguese food with this fantastic recipe – Sopa da Pedra!

Why You’ll Love This Recipe

Sopa Da Pedra Rock Soup
Sopa Da Pedra Rock Soup

Are you looking for a hearty and flavorful soup that will make your taste buds dance? Look no further than Sopa da Pedra, or Portuguese Stone Soup. This traditional dish is famous in the town of Almeirim, Portugal and has a fascinating folk story behind it – one that highlights the power of collaboration and generosity.

But aside from its intriguing history, this soup is loved for its delicious combination of beans, sausages, chouriço, morcela (blood sausage), pig ear, and other savory ingredients that create a warm and comforting dish perfect for any occasion. It’s a perfect representation of the rich flavors of Brazilian and American cuisine combined.

The recipe calls for fresh flat-leaf parsley, cilantro, tomatoes, sweet paprika, chickpeas, bay leaf, garlic cloves, onion, carrots, celery ribs, potatoes, chorizo sausage, ham and olive oil among other ingredients. These components come together to form a robust flavor profile that will have your taste buds singing with joy.

Not only is this meal delicious, but it also offers plenty of nutritional value with its high content of protein and vegetables. The kidney beans are an excellent source of fiber, while the pork belly provides ample protein. The soup becomes even better after being stored in the fridge overnight as it allows the flavors to meld together making it even more delicious.

Whether you’re looking for a cozy soup to enjoy on chilly evenings or an impressive dish to serve at your next dinner party – Sopa da Pedra has got your covered. Try it today and discover why this soup has been a staple in Portuguese cuisine for centuries.

Ingredient List

 This soup is perfect for a cozy night in
This soup is perfect for a cozy night in

Let’s Gather All the Ingredients for This Hearty Soup!

This Sopa Da Pedra or the Portuguese Stone Soup is a traditional dish that is packed with flavor and nutrients. Here are the ingredients you need to make this delicious soup recipe:

For the broth:

  • 2 lb pork belly, cut into cubes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 large tomatoes, diced
  • 2 bay leaves
  • 8 cups water

For the soup:

  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 3 potatoes, peeled and cubed
  • 1 chorizo sausage, sliced
  • 8 oz ham, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup cilantro, chopped
  • 2 tablespoons sweet paprika
  • Salt and pepper to taste

For serving (optional):

  • Extra virgin olive oil for drizzling
  • Bread slices

Note that some of these ingredients may be difficult to find outside of Portugal. However, fear not! Pedra Portuguese Stone Soup oftentimes involves substitutions depending on what is locally available. This brings flexibility to the recipe and allows more people to enjoy its delicious flavors.

The Recipe How-To

 The addition of bacon adds a smoky flavor to the soup
The addition of bacon adds a smoky flavor to the soup

After gathering all the soup ingredients, it’s time to cook up a storm with the traditional recipe for Sopa da Pedra or Portuguese Stone Soup. In a large pot, heat up 2 tablespoons of olive oil and add in 2 lb of pork belly that has been chopped into small cubes. Cook the meat for around five minutes or until it’s lightly brown. Next, add in 2 large diced onions, 3 diced carrots, 3 diced celery ribs, and 4 minced garlic cloves. Saute everything together for about 10 minutes or until the vegetables are tender.

Once the onions and vegetables have softened, add in two cans of chopped tomatoes, two cans of chickpeas, one can of kidney beans, one bay leaf, and one teaspoon of sweet paprika. Mix everything together and then add in water until it covers all the ingredients by at least an inch or so. If you like a thicker soup you can always use less water. Bring everything to a boil before reducing the heat to medium-low and let it simmer uncovered for around an hour.

After an hour has passed, add in two cubed potatoes, chorizo sausage, ham, and morcela blood sausage amongst any other meats you like. Cook everything together for a further 30 minutes to an hour or until the potatoes are tender. Before serving discard your bay leaf and adjust your seasoning with salt and pepper if necessary.

Garnish your soup with freshly chopped flat-leaf parsley or cilantro to give an extra freshness factor to this hearty traditionally Portuguese dish.Sopa da Pedra is oftentimes made with different meats, so feel free to switch them up according to your preferences!

Substitutions and Variations

 The vibrant orange color of the carrots adds a pop of color to the dish
The vibrant orange color of the carrots adds a pop of color to the dish

When it comes to food, there is always room for experimentation and creativity. If you’re feeling adventurous or simply don’t have certain ingredients handy, fear not! There are several substitutions and variations you can make when creating stone soup.

First, if you can’t find chorizo sausage or blood sausage (morcela), don’t worry. You can substitute with any other spicy sausage or even ground beef. If you’re a vegetarian, skip the sausage altogether and bulk up on hearty vegetables like mushrooms and zucchini. You can also add some beans like kidney beans to boost the protein content.

If you’re not a fan of tomatoes, you can opt for tomato paste instead or skip them entirely. Instead, add some sweet bell peppers or even roasted red pepper for a smoky flavor.

For those who prefer a milder taste, reduce the amount of garlic cloves in half. If you really love garlic, feel free to add more! Similarly, if you don’t like carrots or celery ribs, substitute them with your favorite vegetables like butternut squash or green beans.

When it comes to seasoning, try substituting sweet paprika with smoked paprika for a deeper flavor profile. You can also use dried thyme instead of fresh flat-leaf parsley and cilantro.

Lastly, you can play around with the kind of potatoes used. Yukon gold potatoes work great in soups because they hold their shape while becoming tender. Sweet potatoes also add a unique twist to traditional stews.

Remember that these substitutions and variations are just suggestions – feel free to experiment with your own unique combinations! Whatever variation you decide, this comforting bowl of sopa da pedra will surely warm your soul on a chilly day.

Serving and Pairing

 The ingredients for this soup are simple, but the flavors are complex
The ingredients for this soup are simple, but the flavors are complex

The Sopa Da Pedra, or the Stone Soup, is a delicious and hearty dish that originates from the Portuguese town of Almeirim. This soup is truly a meal on its own with its combination of beans, sausages, and pig ear.

To serve this soup, I recommend ladling it into deep bowls, making sure to get a good amount of the solid ingredients in each serving. Sprinkle some fresh chopped flat-leaf parsley or cilantro over the top for a pop of color and fresh flavor. Additionally, you can drizzle some extra virgin olive oil on top to add richness to the already flavorful soup.

Pairing this soup with some crusty bread would go a long way in making it a more satisfying meal. The bread can be used to sop up the broth at the bottom of the bowl, enhancing the overall dining experience.

If you’re looking for something more substantial than bread, you can also add some side dishes like steamed rice or roasted potatoes. They offer just enough starch to help balance out the saltiness and spice of the soup.

As for beverages, traditional port wine would complement the flavors in this dish perfectly. However, if you prefer something non-alcoholic, consider serving it with cold water or iced tea.

Overall, this soup is a crowd-pleaser that’s sure to warm your heart and fill your stomach. Try serving it at your next dinner party and watch as guests rave about it long after their bowls are emptied.

Make-Ahead, Storing and Reheating

 I love making this recipe in a big pot and serving it family-style
I love making this recipe in a big pot and serving it family-style

When it comes to the Sopa Da Pedra, it is a soup that tastes even better as leftovers. It’s actually one of those dishes that almost seems to improve with time, as the flavors continue to mingle and deepen. Therefore, feel free to make this soup ahead of time and store it in the refrigerator until you’re ready to serve.

To store the soup, wait for it to cool down before transferring it into a thick-walled container with a tight-fitting lid. Place it in the refrigerator for up to four days, reheating only the amount you need at each serving.

When reheating, simply put the soup into a pot and heat it slowly over low heat. You don’t want to heat it too quickly or at too high of a temperature. Instead, let the soup warm up gradually.

Since the Sopa Da Pedra contains potatoes and chickpeas (two ingredients that can get mealy when reheated), you’ll want to add an extra cup or two of water to the soup as you reheat it. This will prevent any drying out or texture issues.

You can also freeze any leftovers if desired. When you’re ready to serve again, defrost in the refrigerator for up to a day before reheating.

In conclusion, this is a perfect dish for meal prep or when hosting large gatherings where you want all the work done beforehand. The storage and reheating options make it an incredibly practical choice for those who are short on time or wish to prepare in advance.

Tips for Perfect Results

 The addition of kale adds a healthy twist to this hearty soup
The addition of kale adds a healthy twist to this hearty soup

When making Sopa Da Pedra, a dish that is as authentic as it gets when it comes to Portuguese cuisine, there are several things you can do to ensure the best possible results. Here are some tips to make your rock soup a true knock-out:

Firstly, consider cooking the soup slowly for a longer period of time. This will allow the flavors of the various ingredients to really mingle and develop, resulting in a richer and more complex taste.

Next, don’t be shy with the fresh herbs! Adding generous amounts of cilantro and flat-leaf parsley at the end of the cooking process can elevate the flavor profile and add a pop of freshness to every bite.

When it comes to portioning out the ingredients, keep in mind that the thickness of the soup should come from the chickpeas and vegetables themselves rather than from added thickeners like flour or cornstarch. Don’t overdo it on these additions or you’ll end up with a gloopy mess instead of a rustic bowl of Sopa Da Pedra.

Finally, serve this hearty soup hot and with crusty bread on the side – it’s perfect for dipping and soaking up every last drop of broth. And don’t forget to opt for high-quality olive oil when frying up your chorizo sausage – it’s an essential component that gives this dish its rich flavor depth.


As we near the end of this sopa da pedra rock soup recipe article, we know some questions might still linger on your mind. Here’s a list of frequently asked questions and their answers to clear any confusion and help you achieve perfect results.

What is Sopa da Pedra made of?

One of my favorite dishes is a Portuguese soup that is commonly known as stone soup. However, this is not a soup made of stones, but rather it is prepared with a mix of delicious ingredients such as beans, sausages, pork belly, pig’s ear and potatoes. Depending on the region, other vegetables like carrots and cabbage, as well as pasta, could also be added for extra flavor.

What are the ingredients from the story stone soup?

Let’s dive into some delicious and hearty recipes for Stone Soup from three different time periods: 1732, 1808, and 2019. One of the oldest and simplest recipes for this dish involves boiling a large stone in a pot of water and seasoning it with pepper and salt. Along with the stone, you can add some good beef, pot-herbs, onions, cabbage, and carrots to create a satisfying and flavorful soup.

What is the story of stone soup in Portugal?

There’s a traditional Portuguese fable that tells the tale of a starving wanderer who persuades the residents of a town to contribute a tiny bit of their food to create a hearty stew, beginning with just a single rock in a pot. The story conveys a message about the importance of generosity and collaboration.

What is the best stone for stone soup?

For the safest and most flavorful stone soup, it’s best to stick to natural rocks. Artificial and preserved ingredients can be found in concrete and cement blocks, so it’s best to avoid them. It’s also important to choose rocks that are large enough to prevent accidental swallowing, so smaller rocks and gravel should not be considered.

Bottom Line

After trying this hearty and flavorful Sopa da Pedra recipe, I am confident that you will fall in love with the Portuguese stone soup, just as many others have. The combination of beans, sausages, and vegetables make it a truly savory and delicious meal that is perfect for any occasion.

What makes this recipe even more special is its unique backstory. The folk story of hungry people in a small town coming together to make soup from a stone is both heartwarming and inspiring. It reminds us that even with limited resources, we can create something delicious and nourishing if we work together.

So go ahead, gather your loved ones around the table, and enjoy a bowl of Sopa da Pedra. I highly recommend serving it with fresh flat-leaf parsley and crusty bread for the ultimate taste experience. And who knows, maybe one day you too will find yourself adding your own twist to this traditional dish.

In the end, food is not only about sustenance but also about coming together and making memories. This recipe embodies both of these elements and will undoubtedly leave a lasting impression on anyone lucky enough to try it. So why wait? Indulge in this Portuguese treasure and discover the magic of Sopa da Pedra today.

Sopa Da Pedra Rock Soup

Sopa Da Pedra Rock Soup Recipe

From Rachael Ray's Big Orange Book
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Portuguese
Calories 836.4 kcal


  • 2 tablespoons olive oil, extra virgin
  • 1/2 1/2 lb ham or 1/2 lb leftover cooked meat, diced
  • 2 large potatoes, peeled and cubed
  • 4 celery ribs, chopped, from the tender heart
  • 3 -4 carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 -3 garlic cloves, chopped
  • 1 bay leaf (fresh or dried)
  • salt and pepper (to taste)
  • 1 (15 ounce) can chickpeas, drained
  • 1 teaspoon sweet paprika
  • 1 (15 ounce) can tomatoes
  • 2 tablespoons hot sauce (or piquante sauce)
  • 6 cups chicken stock (or 4 cups stock cups water)
  • 2 cups water
  • 2 cups stale bread, cubed
  • handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)


  • Heat olive oil in soup pot over medium to medium-high heat. Add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. Cook for 7 to 8 minutes, or until softened, stirring frequently. Add chickpeas and paprika. Stir in tomatoes, hot sauce, and stock.
  • Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
  • Place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. Ladle the soup over the bread and garnish with chopped parsley or cilantro.

Add Your Own Notes


Serving: 1089gCalories: 836.4kcalCarbohydrates: 94.8gProtein: 35.6gFat: 35.4gSaturated Fat: 10.7gCholesterol: 60.7mgSodium: 1914.4mgFiber: 13.2gSugar: 15.2g
Keyword < 60 Mins, Easy, Low Cholesterol
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found



Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.