Stone Soup (Sopa De Pedra)

Put the stone, washed clean, into the pot. Cut potato into small cubes, carrot into fine slices and cabbage into fine strips. Finely chop the onion. Cook pancetta, pig’s trotter and sausages with onion and tomato in about 1.5 liters of salted water until soft, about 1 1/2 hours. Meanwhile, the liquid should reduce to about 1 liter. Mash half of the precooked beans with some soup and add to the pot with the remaining beans. Add potatoes, carrots and cabbage and cook for another 15 minutes. Season to taste with salt and pepper. Remove the cooked bacon, pig’s trotter and sausages, remove pig’s trotter and cut everything into pieces or slices. Divide evenly among preheated soup bowls. Fill up with vegetables and soup and serve. Do not serve the stone, but keep it for the next soup.

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