How To Make Stone Soup Recipes

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.

HOW TO MAKE STONE SOUP

Steps:

• Sauté the onion, carrots, and celery for 5 minutes. Pour 3 tablespoons (44 ml) of olive oil into a large pot or Dutch oven and turn the burner to medium. Dice 1 onion, 2 carrots, and 2 stalks of celery. Add the vegetables to the pot and cook them until they soften a little. Stir the vegetables occasionally to prevent them from sticking to the pot.
• Stir in the garlic, turnips, and potatoes. Mince 4 cloves of peeled garlic and add it to the pot. Peel and dice the turnips and potatoes. Then stir them into the pot with the other vegetables.
• Cook the vegetables for 5 minutes and stir in the cabbage and tomatoes. You can use shredded green cabbage. Open 1 can of diced tomatoes and add it along with its juices to the the pot. Continue to stir and sauté the vegetables until they soften even more.
• Bring the soup to a simmer and add the ham, stock, and stone, if using. Let the mixture come to a gentle simmer over medium heat and then add 1 ham hock along with 8 cups (1,900 ml) of chicken stock. If you'd like to include the stone, add 1 cleaned stone to the soup. To clean the stone, scrub away any dirt or clay and wash it with clean water. Keep in mind that the stone won't flavor the soup, so you can leave it out, if you like.
• Simmer the covered soup for 45 minutes. Bring the soup back to a simmer over medium heat and then put the lid on the pot. Let the soup cook until all the vegetables have softened and the ham hock has flavored the soup.
• Remove the stone and serve the soup. Taste the soup and add salt and pepper according to your taste. If you added the stone, use a ladle to lift it out and remove it from the soup. Ladle the soup into serving bowls and serve it immediately. Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.

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.

STONE SOUP

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

STONE SOUP

Steps:

• Brown burger and onion in a large soup pot. Drain away excess grease.
• Add carrots, rice, water, bouillon and tomato juice.
• when rice is cooked (about 20 min), add peas, corn and green beans.
• Cook to heat through- about 2-3 minutes.
• Grated cheddar cheese can be sprinkled on top when served. I recommend it highly. I would not eat stone soup without it.

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.