Portuguese sopa de pedra with beans and chorizo

Ingredients

For 1 serving

• Cooked red kidney beans150 g
• Chorizo30 g
• Potatoes120 g
• Carrots1
• Onion40 g
• Savoy cabbage80 g
• Vegetable broth500 ml
• Cilantro4 g
• Bay leavesto taste
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Slice the chorizo and chop the onion; peel the potatoes and carrot and dice them into about 1.5 cm pieces. Heat the vegetable stock.
2. Put the chorizo and onion in a dry pot over medium heat and fry for 4 minutes, until the chorizo has released its oil and the onion is translucent.
3. Add the potatoes, carrot, a bay leaf and the hot stock, bring to the boil and cook over medium-low heat for 20 minutes, until the potatoes are almost tender.
4. Meanwhile remove the tough rib from the Savoy cabbage and cut it into strips about 1 cm wide; rinse and drain the red kidney beans.
5. Add the cabbage and beans and cook for 15 more minutes, until the cabbage is soft and the soup has thickened; remove the bay leaf and season with salt.
6. Chop the fresh coriander and scatter it over the soup just before serving.