Stone Soup


Stone Soup

In Stone Soup, a fable about cooperation amid scarcity, a traveler, with only an empty pot, large stones, and water, entices townsfolk to make soup by adding small amounts of ingredients, one by one, finally producing a delicious and nourishing soup for the benefit of the entire community.


2 quarts chicken stock or canned low-sodium broth

1 pound russet potatoes, peeled and diced

1 (14 ½ ounce) can diced tomatoes

1 small head cabbage, coarsely chopped

1 pound turnips, peeled and diced

2 large carrots, diced

1 small onion, chopped

4 garlic cloves, minced

1 smoked ham hock

1 very clean stone (optional)

Salt & Pepper


Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot

Keywords: Stone Soup

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