The soup gets its name from the kidney beans, which are referred to as "stones". Legend has it that a hungry friar begging for food knocked at the door of a farm laborer’s house. When the laborer tried to turn him away, the friar picked up stones and asked him to lend him a pot and some water so that he could make a delicious stone soup. The laborer and his family agreed. As the water boiled, the friar remarked that the soup would improve considerably if they gave him some lard. Tasting the soup at various intervals, the friar asked for and obtained salt and some smoked sausage. When he had eaten it, only the stones remained at the bottom of the pot. Questioned by the family over what he would do with the stones, the friar replied that he would rinse and let dry and take it with him for use the next time he was hungry.
- 1 can red kidney beans with juices from cans
- 1 link of chouriço sausage, sliced
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, diced
- 2 cans (14.5 oz each) tomatoes
- 4 cups chicken broth
- 1 cup kale, chopped
- 1 bay leaf
- Add and mix everything together in crock pot.
- Cover crock pot with lid and cook 3 hours on high or 6 hours on low