Stone Soup..a Recipe With a Story
Today let me share a recipe, not just a recipe but a recipe with a story you are going to love Stone Soup. With potatoes,and hearty vegetables, this big-batch soup is warming and filling, making it perfect for dinner on a cold night.
All it takes is a stone, a pot, and a little curiosity. The rest—well, that’s where the fun (and the soup) begins.
I always thought the story about Stone Soup was just wonderful. Legendary country singer Dolly Parton grew up very poor as a child her mother would send all 12 children out to search for stones in the woods whenever she was making the soup.
Their mother would then pick one stone, always the one belonging to the child who needed extra love that day, and add it to the soup pot (after she scrubbed it) with whatever scraps of vegetables and meat were available.
The children believed that it was their stone that made the soup so good. What a wonderful mother!
Stone Soup is proof that when everyone adds just a little, something surprisingly delicious can happen.
Next time you pick up a can of soup, put it back and keep those little bits of vegetables, or meat leftovers. Do not toss them out put them in a freezer bag and toss them in your freezer. They will add amazing flavor to your next pot of Stone Soup you make.
INGREDIENTS YOU NEED TO MAKE STONE SOUP….
- Chicken broth
- Russet potatoes
- Summer squash
- Turnips
- Carrots
- Cooked Chicken
- Cabbage
- Garlic
- Onion
- Diced tomatoes
- Thyme, Rosemary, and Sage
- One clean stone
Store stone soup in the fridge for up to four days.
Scroll down and let’s make some delicious Stone Soup!
Ingredients
- 2 quarts low-salt chicken broth
- 1 pound russet potatoes, peeled, scrubbed, and diced.
- 1 14.5 ounce canned diced tomatoes
- 1 coarsley chopped, small head of cabbage
- 1 peeled and diced, pound turnips
- 2 large peeled and diced carrots
- 1 small chopped onion
- 1 tsp minced garlic
- 2 cups cooked chicken
- 1/2 tsp dried thyme
- 1/4 tsp sage
- 1/2 tsp crushed rosemary
- 1 clean stone
Instructions
- Pour the chicken broth into a large stockpot. Add in the diced potatoes, diced tomatoes and their liquid, chopped cabbage, diced turnips, diced carrot, diced onions, and minced garlic.
- Place the stone into the soup.
- Bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer it uncovered for about 1 hour. Stir the soup occasionally during simmering.
- Add in chicken and bring to a boil again then simmer for 12 minutes.
- Don't forget to remove the stone from the soup.
- Ladle the stone soup into bowls and top with croutons and some shredded Parmesan cheese. Serve the soup while it’s hot.