Sopa de Pedra (Stone Soup)

Ingredients

Salt

to taste

Black pepper

to taste

Cabbage

1/2 head, chopped

Garlic cloves

3, minced

Onions

2, chopped

Carrots

2, peeled and sliced

Potatoes

2 large, peeled and cubed

Red kidney beans

1 cup, soaked overnight

Chorizo

1 cup, sliced

Pork trotters

2

Pork ear

1

Stone

1, well-cleaned

Instructions

1. Prepare the beans by soaking them in plenty of water overnight.
2. In a large pot, add the stone, pork ear, trotters, and chorizo. Fill the pot with enough water to cover the ingredients and bring to a boil.
3. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour to infuse the water with the flavors of the meat.
4. Add the soaked and drained beans, potatoes, carrots, onions, and garlic to the pot. Stir well and let it cook for another 30 minutes, or until the vegetables are tender.
5. Lastly, add the chopped cabbage to the pot and season the soup with salt and pepper. Let it cook for an additional 15 minutes.
6. Before serving, remove the stone from the pot. Ladle the soup into bowls and serve it hot for a comforting and hearty meal.