Vegan Sopa da Pedra (Stone Soup)

Ingredients

• 1 cup Dried Red Beans
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Turnip
• 1/2 head Cabbage
• 1 medium Onion
• 4 cloves Garlic
• 8 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 leaf Bay Leaf
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Drain and rinse the 1 cup of dried red beans. Peel and cut the 2 medium potatoes into 1-inch cubes. Peel and cut the 2 medium carrots into 1-inch pieces. Peel and cut the 1 medium turnip into 1-inch cubes. Cut the 1/2 head of cabbage into 1-inch pieces. Peel and finely chop the 1 medium onion. Peel and mince the 4 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until it looks soft and is a pale yellow color, about 5 minutes.
3. 3Add the minced garlic to the pot and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to let the garlic burn.
4. 4Add the drained red beans, cubed potatoes, carrot pieces, cubed turnip, chopped cabbage, 8 cups of vegetable broth, 1 bay leaf, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 1 hour, or until the red beans and all the vegetables are tender when poked with a fork. Stir occasionally to prevent sticking.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Taste the soup and add more salt or pepper if you think it needs it, but do not add more than the amounts listed.
7. 7Serve the Vegan Sopa da Pedra hot. The soup is ready when the beans and vegetables are tender.

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