**Portuguese Stone Soup Recipe** This is one of the tastiest soups you will ever eat (sopa de pedra).

Ingredients

• 1 Packet of dried Red Kidney Beans
• 1 kg of Pigs Feet or a Ham Shank
• 200 gr of Pork Spare Ribs
• 250 gr of Shin of Beef
• 100 gr Bacon
• 1 Chouriço Sausage
• 1 Morcela Sausage (Black Pudding)
• 1 Cauliflower head and some leaves
• 400 gr of Potatoes
• 2 Carrots2 Onions
• 2 Cloves of Garlic
• Salt to taste
• 1 Farinheira Sausage
• Mint and Coriander to taste (optional)

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Directions

1. Soak the beans overnight until they swell.
2. The next day wash the shin of beef and the sausages and bring to a boil in water and salt.

3. Clean the pig's feet well, boil with the spare ribs in a separate pot and when

   cooked leave in the cooking liquid. The meats are cooked separately because

   the beef needs longer than the pork.

4. When the shin and sausages are boiling remove the sausages to avoid splitting

   them, simmer the beef until it is tender. Keep the sausages to one side and

   allow them to cool.

5. When all the meats are cooked combine them with the beans in a single large pot.

   Cover with half the pork cooking liquid and half the beef cooking liquid add the

   cauliflower, carrots, onion, minced garlic, and the potatoes cut into chunks.

6. When the vegetables are boiling together with the meats and beans turn down

   the heat let the soup simmer until the all vegetables are cooked, rectify the salt and pepper.

7. When nearly ready to serve remove from the meat and cut up the pork and the beef.

   Slice the chourico, the morcela, and the bacon, reserve the farinheira.

8. Put the meats back in the pan turn up the heat and as soon as it boils again,

   add the sausages and bacon, serve straightaway.

9. The farinheira is put in last and you should only put it in now when heating the

   soup, season with coriander and mint.

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This Recipe Is Published Here

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Farinheira is a Portuguese smoked sausage made mainly from wheat flour, pork

fat and seasonings (white wine, paprika, salt and pepper). Although it resembles a

chouriço or other meat sausage, its taste is not meaty; it is tangy (but not hot),

with a doughy texture and has a somewhat sweet finish in the palate. It is never

cooked sliced unlike other sausages since its dough like content would pour out of

the skin during cooking.

bon appetit