Snap Dragons Stone Soup Recipes
STONE SOUP
After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
MOM'S DRAGON SOUP
This is one of my favorite soups to make because it is flavorful, relatively quick, and inexpensive. My mom found this recipe in a community cookbook a few years back, and we've been loving it ever since! You can substitute spices or even add things, kind of like Stone Soup... this is just the basic recipe which is easiest to branch out from. You can microwave or cook on the stovetop, which makes it flexible! This is the perfect New Year's late lunch or after-Easter dinner since the leftover ham is a main ingredient. I hope you enjoy it as much as my family!
Provided by Heather Ribblett
Categories Ham
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan or stock pot, boil water and split peas until desired consistency.
- The question to ask is,"Is it soup yet?.
- "Place pre-cooked ham pieces and hambone, cayenne pepper and salt to taste in the pea soup and simmer for 1 hour, or until desired consistency.
- Serve piping hot with french bread and butter!
- Delicious!
STONELESS STONE SOUP
This was my favorite story from grade school, and the soup is what I have always envisioned "Stone Soup" to taste like. It uses seven different vegetables and beef...but sorry...no stones. If you have something else to add to the pot...go for it!! We have all heard the story about Stone Soup, if not, here's a brief synopsis: The story is set in a small French village. Tired and hungry soldiers approach the villagers for food and a place to rest. The unknown soldiers frighten the villagers. The villagers hide their food and inform the soldiers that they do not have a place for them to sleep. The soldiers tell the villagers they will make soup from three smooth stones. The villagers are excited by this idea and eagerly help the soldiers gather the pot, water, and stones to make the soup. When the soldiers hint that a few vegetables will make the soup even better, the excited villagers run home and return with many of the vegetables they had previously hidden. The soldiers and villagers happily enjoy a huge feast together, the villagers even volunteer to bring meat, bread, and cider to the feast. After spending the night in the homes of several outstanding members of the village, the villagers and soldiers say their good-byes. The end of the story finds the once frightened villagers thanking the soldiers for having introduced them to stone soup.
Provided by Norge Warrior
Time 8h30m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 18
Steps:
- Highly recommend using a West Bend slow cooker with removable aluminum pan. If not, a large cooking pot will do.
- Coarsely dice onion. Trim excess fat off of meat, and cut into 1/2" cubes. Toss meat with flour. Melt Crisco in slow cooker pan (or large pot) on top of stove (MED/HIGH), add meat (with flour) and diced onions. Fry until brown. Mix together salt, black pepper, garlic powder, and cayenne pepper. Sprinkle on meat and fry on MED/HIGH heat for about 2 minutes.
- Place pan back on slow cooker base and set to power level 4 (MED/HIGH). Add beef broth, cover, and cook for 1-1/2 hours. If you do not have a crock-pot, cover large pot tightly, and slow simmer.
- 15 minutes before the first 1-1/2 hour cooking stage is completed, peel and cut potatoes and carrots into 1/2" cubes or wedges. Cut hard end off of tomatoes, wash out seeds, and cut into 1/2" pieces (reserve juice in cans). Core cabbage and rough chop about 1/8 head, for 4-OZ.
- Add to pot potatoes, carrots, cabbage, tomatoes, peas, corn, sugar, and tomato juice from cans. Stir, cover, and cook for an additional 2 hours, stir every 1/2-hour (3-1/2 hour's total cooking time). If using a pot on stove, bring to boil and slow simmer for 2 hours.
- Cool for 30 minutes, stir and serve.
- Even better if stored in the fridge overnight. Freezes well, store in Ziploc freezer bags, 1-1/2 cups per bag. Thaw before re-heating, then re-heat slowly in microwave or stove top.
Nutrition Facts : Calories 387.8, Fat 20.2, SaturatedFat 7.4, Cholesterol 52.7, Sodium 1165.6, Carbohydrate 33.6, Fiber 5.7, Sugar 12.7, Protein 20.4
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