Sopa da Pedra (Portuguese Stone Soup)


Sopa da Pedra (Portuguese Stone Soup)

Stone Soup is a Portuguese  folk story in which a hungry stranger convinces the people of a town to each share a small amount of their food in order to make a meal that begins with a stone in a pot. The story exists as a moral regarding the value of sharing. 
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Servings 12


  • 2 cans kidney beans
  • 8 oz morcella blood sausage
  • 8 oz chouriço sausage
  • 10 oz pork belly
  • 1 pound potatoes cubed
  • 2 onions chopped
  • 2 large carrots chopped
  • 5 garlic cloves
  • 2 tbsp extra virgin olive oil
  • 5 bay leaves
  • 1 bunch of cilantro chopped
  • salt and pepper to taste


  • Chop your onions, garlic, potatoes, cilantro, and pork belly
    Sopa da Pedra carrot sausage 9077
  • Peel and slice the carrots in coin shape. Slice the Chourico in coin shapes.
    bolo bread sausage chourico potatobolo sausage 7917
  • In a hot pot add some olive oil and sauté the chopped pork belly for about 10 minutes.
    Pudim Abade de Priscos Abbot of Priscos pork port Pudding 8471
  • Add the carrots onions and Bayleaf to the pot cook for an additional 10 minutes
  • Add 3 quarts of water about. liter. also add the potatoes, bring up to a simmer.
  • Add the chopped garlic, 1/2 of the chopped cilantro and morcella sausage - cook for about 15-20 minutes
    blood sausage
  • Remove the morcella; then let in cool for about 5 minutes and slice.
  • Add the chouriço sausage, red beans and morcella blood sausage to the pot.
    red kidney beans
  • Cook for an additional 10 minutes -the potatoes should be tender and easily pierced with a fork
  • Finish with more chopped cilantro and serve. (ABOUT 12 SERVINGS)
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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby.

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