How To Make Stone Soup Recipes

MAY'S STONE SOUP

Steps:

• Place the water and stone in soup pot and bring it up to a boil.
• Add all the other ingredients as they are cut, tender vegetables and herbs last.
• Simmer until all the vegetables are tender. Taste and adjust the seasoning if needed.
• Serve and enjoy!

STONE SOUP

Steps:

• Place stone and water in a large (4 quart or larger) stock pot.
• Bring water to a simmer and maintain low heat for 30-40 minutes. Stir as needed and taste (see article for items we used to stir soup). When ready, remove and discard the stone and ladle soup into separate bowls.
• You can refrigerate or freeze any leftover soup.

GRANDMA'S STONE SOUP STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
• Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
• Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
• Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

OL' FASHIONED STONE SOUP

Steps:

• Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
• If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
• In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
• Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
• Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
• Heat to boiling.
• Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
• Season to taste with salt & pepper.
• Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.