Sopa Da Pedra Rock Soup

• 2 tablespoons olive oil, extra virgin
• 1/2 1/2 lb ham or 1/2 lb leftover cooked meat, diced
• 2 large potatoes, peeled and cubed
• 4 celery ribs, chopped, from the tender heart
• 3 -4 carrots, peeled and chopped
• 1 large onion, chopped
• 2 -3 garlic cloves, chopped
• 1 bay leaf (fresh or dried)
• salt and pepper (to taste)
• 1 (15 ounce) can chickpeas, drained
• 1 teaspoon sweet paprika
• 1 (15 ounce) can tomatoes
• 2 tablespoons hot sauce (or piquante sauce)
• 6 cups chicken stock (or 4 cups stock cups water)
• 2 cups water
• 2 cups stale bread, cubed
• handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)

1. Heat olive oil in soup pot over medium to medium-high heat. Add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. Cook for 7 to 8 minutes, or until softened, stirring frequently. Add chickpeas and paprika. Stir in tomatoes, hot sauce, and stock.
2. Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
3. Place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. Ladle the soup over the bread and garnish with chopped parsley or cilantro.

olive oil, ham, potatoes, celery, onion, garlic, bay leaf, salt, chickpeas, sweet paprika, tomatoes, hot sauce, chicken stock, water, stale bread, handful fresh flatleaf

Taken from www.food.com/recipe/sopa-da-pedra-rock-soup-366544 (may not work)