Stone Soup Recipe
Stone Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 206
- Fat: 4.2 g
- Saturated fat: 1.8 g
- Carbohydrates: 24.2 g
- Sugar: 7.6 g
- Sodium: 397 mg
- Fiber: 2.9 g
- Protein: 18.6 g
- Cholesterol: 43 mg
Recipe type: Appetiser
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Stone soup is an ancient tale in which three soldiers persuaded some local people of an old town to provide them food as they were hungry. In return, they offered the people a soup which had stones in it. Although the stones are being replaced by vegetables to make soup in the present time, few people still put some stones in their soup to enjoy the old folk story with their meal.
Ingredients
- Stone - 1
- Carrot, cut into coins - 1 large
- Yellow squash, diced large - 1 medium
- Corn kernels, fresh or frozen - ½ cup
- Croutons
- Red-skinned potatoes (unpeeled and cut into halves) - 3 medium
- Sweet red pepper, chopped 1 large garlic clove, pressed - ½
- Celery stalks, trimmed and chopped fine - 2
- Chicken broth (or a mixture of water and broth) - 6 cups
- Cooked tubettini or ditalini, or other soup pasta (as you prefer) - 2 cups
- Salt and freshly ground black pepper to taste
- Butter or vegetable oil - 1 tbsp
- Onion, chopped - 1 medium
- Grated Parmesan cheese
- Zucchini, diced large - 1 medium
Instructions
- Take a stone and wash it well (you can also boil the stone in order to clean it properly).
- Take a large pot and pour some oil (or butter) in it.
- Then, put the pot on a stove and heat the oil.
- After heating the oil for 2-4 minutes, add the onions into it.
- Then add the potatoes, celery, carrot and red pepper in the pot and keep stirring it for around 6-8 minutes.
- Now, add the sauté and garlic for around 30 seconds and then add the broth.
- Take the stone out by the help of a spoon from the other pot. Add that stone to your soup and boil it.
- Then, add the squash, pasta, corn and zucchini, and cook them for around 8 minutes (you have to cook it until zucchini gets soft).
- Now, add salt and pepper according to your requirement.
- Pour the soup in a bowl and sprinkle on the croutons and cheese before serving.
Instructions
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1
Goes well with:
Chicken Salad
This salad will be the perfect side order with your stone soup.
 - 3 medium Sweet red pepper, chopped 1 large garlic clove, pressed - ½ Celery stalks, trimmed and chopped fine - 2 Chicken broth (or a mixture of water and broth) - 6 cups Cooked tubettini or ditalini, or other soup pasta (as you prefer) - 2 cups Salt and freshly ground black pepper to taste Butter or vegetable oil - 1 tbsp Onion, chopped - 1 medium Grated Parmesan cheese Zucchini, diced large - 1 medium Instructions Take a stone and wash it well (you can also boil the stone in order to clean it properly). Take a large pot and pour some oil (or butter) in it. Then, put the pot on a stove and heat the oil. After heating the oil for 2-4 minutes, add the onions into it. Then add the potatoes, celery, carrot and red pepper in the pot and keep stirring it for around 6-8 minutes. Now, add the sauté and garlic for around 30 seconds and then add the broth. Take the stone out by the help of a spoon from the other pot. Add that stone to your soup and boil it. Then, add the squash, pasta, corn and zucchini, and cook them for around 8 minutes (you have to cook it until zucchini gets soft). Now, add salt and pepper according to your requirement. Pour the soup in a bowl and sprinkle on the croutons and cheese before serving. 3.2.1284
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