Portuguese Stone Soup with Sausage and Beans

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Inspired by the famous Portuguese folk tale, this rustic bean and sausage soup is built around a smooth river stone, said to give the broth character and convince neighbors to share their pantry. Chouriço, white beans, cabbage, and root vegetables simmer together into a hearty one-pot meal that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 21 gFat
• 7 gSaturated Fat
• 36 gCarbs
• 8 gFiber
• 6 gSugar
• 21 gProtein
• 720 mgSodium
• 920 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 175 mcgVitamin A

Ingredients

For the Soup Base

• 1 clean smooth river stone, about fist-sized
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons sweet paprika
• 7 cups water or low-sodium chicken broth

For the Beans and Vegetables

• 2 cups cooked cannellini or butter beans (or 1 15-oz can, drained)
• 1 small head green cabbage (about 4 cups), cored and chopped
• 3 medium Yukon Gold potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced into half-moons
• 1 small turnip, peeled and cubed

For the Meats and Finish

• 6 ounces chouriço or Portuguese smoked sausage, sliced into coins
• 4 ounces thick-cut bacon or toucinho, diced
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Place the clean stone in a large heavy pot, cover with water, and bring to a boil for 5 minutes to sanitize and preheat it. Carefully remove the stone with tongs and drain the water.
2. Return the pot to medium heat and add the olive oil, diced bacon, and chouriço. Cook for 5 to 6 minutes, stirring occasionally, until the bacon renders its fat and the sausage is lightly caramelized at the edges.
3. Add the diced onion and cook for 4 minutes until translucent, then stir in the garlic and paprika and cook for 30 seconds until fragrant.
4. Pour in the broth, then add the white beans, potatoes, carrots, turnip, cabbage, bay leaves, and the warm stone. Bring the pot to a rolling boil over high heat.
5. Reduce the heat to low, partially cover, and simmer gently for 30 to 35 minutes, until the potatoes and turnip are fork-tender and the broth has thickened slightly from the beans.
6. Carefully fish out the stone with a slotted spoon and discard it (or set it aside to repeat the tale another day). Season the soup with salt and pepper, stir in most of the parsley, and ladle into warm bowls.
7. Finish each bowl with the remaining parsley and serve immediately with thick slices of crusty Portuguese bread for soaking up the rich broth.

Cook’s Notes

• Choose a smooth, dense river stone that will not crack or crumble when heated. Wash it thoroughly with hot soapy water and scrub with a stiff brush before using.
• The stone is symbolic in this retelling, but it does release trace minerals and gentle heat into the broth. Never use a porous or chalky stone, which can flake into the soup.
• If you cannot find chouriço, substitute Spanish chorizo (cured, not fresh) or Portuguese linguiça for a similar smoky-spicy flavor.
• Make a day ahead: this soup deepens in flavor overnight in the refrigerator. Reheat gently and add a splash of broth if it has thickened too much.
• Serve with crusty Portuguese corn bread or a rustic sourdough to soak up the smoky, paprika-rich broth.

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