Nutrients per serving
- Protein: 15.0 grams
- Fat: 9.0 grams
- Carbohydrates: 37.0 grams
- Calories: 290
- Source of Fibre
Carrots
Portuguese Stone Soup
Sopa de Pedra
This hearty country vegetable soup comes from Portugal's Ribatejo province and is popular all over the country. The legend is that a beggar asked a poor couple for something to eat, and when they declared their cupboard bare, he started to make soup with stones. Upon asking if they had a carrot, then an onion and so on, until he finally got enough vegetables for soup. Now, the kidney beans represent the stones.
Cooking Time: 1-1/4 Hours
Servings: 8 to 10
Ingredients:
- 2 tbsp (25 mL) olive oil
- 3 Ontario Onions, corsely chopped
- 3 Ontario Leeks, trimmed and thinly sliced
- 4 each Ontario Potatoes and Carrots, peeled and diced
- 2 cloves of Ontario Garlic, minced
- 3 cups (750 mL) thinly sliced Ontario Cabbage
- 7 cups (1.75 L) chicken broth
- 1 bay leaf
- 8 oz (250 g) piece smoked ham
- 4 oz (125 g) chunk chorizo (or othere spicy sausage)
- 1 can (19 oz/540 mL) tomatoes, undrained
- 1 can (19 oz/540 mL) kidney beans, drained and rinsed
- 1/2 cup (125 mL) elbow macaroni
- 1/2 cup (125 mL) chopped fresh parsley, preferably flatleaf
- Salt and pepper
Preparation:
In large saucepan, heat oil over medium heat; cook onions and leeks for 10 minutes, stirring often. Stir in potatoes, carrots, garlic and cabbage. Add broth, bay leaf, ham and chorizo; bring to boil. Reduce heat, cover and simmer for 45 minutes.
Remove ham and chorizo; dice and return to pot. Add tomatoes and kidney beans, breaking up tomatoes with wooden spoon. Cover and simmer for 10 minutes. Add macaroni; simmer until al dente, about 10 minutes. Discard bay leaf. Stir in parsley, and salt and pepper to taste.
