Sopa de Pedra

So I was going through my ginormous collection of recipes, and I came across one I printed out from Rachael Ray's show from 2007 called Rock Soup (Sopa de Pedra). Obviously from the name I didn't have a clue what was in it, but as I read down the ingredients I thought it sounded really good. It's a yummy Portuguese style soup with Spanish Chorizo and Garbanzo beans. It was perfect on this unseasonally chilly evening. I changed the amounts on some of the ingredients and added wine (because wine is good). I hope y'all will give it a try in spite of it's name.

Sopa de Pedra (Rock Soup):
Serves 6

2T Olive Oil
1lb Spanish Chorizo(remove the casings and dice)
2 large Russet Potatoes, peeled and cut into cubes
4 stalks of Celery, chopped
5 small-medium sized Carrots, peeled and sliced into 1/4" rounds
1 large or 2 medium Onions, diced
2tsp Paprika
2tsp Cumin
6 cloves Garlic, minced
1 Bay leaf
Salt & Pepper to taste
1/2c dry red wine
1 can Chickpeas (15oz) Drained
1 can Stewed Tomatoes (cut up into smaller pieces
2-3TB Hot Sauce (such as Franks) I used 3Tb of Franks x-hot
6c Chicken stock
2c Stale crusty bread, cut or torn into bite size pieces
1 small bunch Cilantro, chopped

In a large pot over medium heat, add the EVOO. Add the chorizo and saute for 3-4 minutes until crisp. Add in the potatoes, celery, onion, carrot, garlic, bay leaf, paprika, cumin, salt and pepper and cook until onions and celery start to soften, about 10 minutes. Pour in the wine to deglaze the pan. Add in the chickpeas, tomatoes, hot sauce, and broth. Bring the soup to a boil and reduce to simmer. Simmer the soup until the potatoes and vegetables are soft to your liking. About 15-20 minutes. Taste and adjust the seasoning if necessary.

Place some bread in the bottom of a bowl, and ladle soup on top. Garnish with cilantro.