Soup of the StoneFeatured

Soup of the Stone

Almeirim is a town with 12,000 inhabitants. They are most famous in Portugal for their melons, wine, tomatoes and "sopa de pedro", or soup of the stone. The restaurants in Almerim consume more than 12,000 kgs of beans a month.

Original from Almeirim, Portugal (research by Teresa Moita).



For 4 Person(s)

Soup of the Stone

  • 2 1/2 L water
  • 1 L cranberry bean
  • 1 pig ear, pork trotters, bones
  • 1 traditional chorizo sausage
  • 1 black chorizo sausage
  • 1 local farinheira sausage
  • 150 g streaky bacon
  • 750 g potatoes
  • 2 onions
  • 2 wedge of garlic
  • 1 bay leaf
  • 1 bunch of coriander
  • 1 well-washed rolling stone/pebble
  • salt and pepper
  • vegetable oil
  • paprika


Put the beans to soak for a couple of hours. Prepare the pig ear.

Cook the beans in plenty of water along with meats and sausages, minced onions, garlic and bay leaf. Season with salt and pepper and paprika. If necessary add more water, always boiling.

When the meats are cooked, cut up and reserve. Add to the pan the potatoes, cut into squares. Allow the potatoes to cook.

As soon as you remove the pan from the heat, add back in the sausages in slices, meat previously finely chopped, chopped coriander.

Place a river stone at the bottom of the bowl where it will serve the soup .

Recipe notes

Makes: 8-10