Have you been searching for a stone soup recipe? Well, here it is! This soup is packed full of veggies and a magical tale.
If you haven’t heard the tale of Stone Soup I highly recommend you read it and share with your kids (if you have them). It is a tale with lessons of caring for others and gathering to share a meal.
We have our own stone, hand picked from our yard (and scrubbed well) that we have been using to make this stone soup recipe for years. The soup is very hearty and a great way to get your kids to eat all sorts of vegetables. Meat is optional. Check out the story here and then go out and find your own magical stone!
The soup is pretty filling, but if you want to soak up the broth, serve with crusty bread or corn muffins.
Stone Soup
A little of this, a little of that. Just like the old fable!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 2 medium carrots chopped
- 2 tablespoons Garlic minced, optional or add 1 teaspoon garlic powder
- 1 pound potatoes diced
- 1/2 head Cabbage cored and shredded
- 12 ounces ground pork sausage optional, or 1 dash Liquid Smoke
- 1 Bay Leaf
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 10 cups chicken or vegetable Stock
- 1 pound green bean cut into 1 inch pieces
- 1 dash hot sauce
- 14 ounce can of cannellini beans
- 1 Stone
- salt and pepper to taste
Instructions
- Chop all your vegetables.
- Heat olive oil in a large soup pot over medium heat until it shimmers.
- Add onion, carrots, and garlic, and sauté for 5 minutes.
- Add sausage if using and saute another 5 minutes.
- Add potatoes, cabbage, and liquid smoke, if using, then pour the stock over the top.
- Bring to a boil, then add bay leaf, dried oregano and paprika.
- Lower to a simmer and cook until potatoes are just tender, about 20 minutes.
- Add the green beans and the stone, hot sauce, and cannellini beans. Simmer about 5-7 minutes longer.
- Season to taste with salt and pepper.
- Be sure to remove the bay leaf and stone. You don't want anyone to get an unusual surprise! Serve hot.
Notes
Use whatever vegetables are on hand.
