Thursday, December 29, 2011

Rock Soup

A few years ago, I was a subscriber to the Rachael Ray magazine.  Around Christmastime, there was a recipe called Rock Soup, for ham leftovers, which happened to coincide with my having a ton of leftover Christmas ham.  This is a delicious (and not split pea soup) way to use up leftover ham, or you could even just use a ham steak or whatever you have.

This came together fairly quickly and was really easy to make.  It had a ton of flavor, even though I went easy on the hot sauce, and went really well with the leftover bread I used too (Pumpernickel and rye).  I even have a bunch leftover in the freezer for a rainy day or even for lunch club when my turn comes up!

Sopa de Pedra from Everyday with Rachael Ray December/January 2008


  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 1/2 pound chorizo, ham or leftover meat, chopped
  • 2 large baking potatoes, peeled and cut into cubes
  • 4 ribs celery, chopped
  • 3 to 4 carrots, chopped
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, chopped
  • 1 bay leaf
  • Salt and pepper
  • One 15.5-ounce can chickpeas, drained
  • 1 teaspoon sweet smoked paprika
  • 6 cups chicken broth
  • One 15-ounce can diced tomatoes or tomato sauce
  • 2 tablespoons hot pepper sauce
  • 2 cups cubed stale bread
  • Chopped flat-leaf parsley, for garnish


  1. In a soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
  2. Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
  3. Place 1/2 cup bread cubes in each of 4 bowls and drizzle with EVOO. Pour in the soup; top with parsley.

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