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.