Stone Soup is like magic in a pot! Imagine a hungry traveler arriving in a village with just an empty pot. The villagers are curious and gather around. The traveler explains that they’re making Stone Soup, starting with a humble stone. Stay tuned as we explore the recipe and turn that stone into a hearty, heartwarming soup!
History and Origins of the Stone Soup recipe
Madame de Noyer (1720)
The story of Stone Soup first appeared in written form around 1720 by a French woman named Madame de Noyer. In her version, a clever traveler arrives in a village carrying an empty pot. The villagers are curious and gather around.
The traveler announces that they’re making Stone Soup, starting with a humble stone as the base. The villagers, intrigued yet skeptical, ask, “How can you make soup from a stone?”
The traveler’s response is the heart of the tale: “Ah, that’s the secret! We’ll add whatever ingredients we have – vegetables, herbs, and spices – and soon we’ll have a delicious soup to share.”
And so, the villagers contribute what they can: a carrot here, a potato there, some onions, and a handful of herbs. As the pot simmers over an open fire, the air fills with tantalizing aromas. The simple stone becomes a catalyst for connection and community.
Variations Across Cultures
The Stone Soup story has variations across different cultures:
- In Eastern Europe, it’s known as “axe soup”, where an axe plays a similar role.
- Hungarian and Russian versions involve returning soldiers who use their wits to create a communal meal.
- German writer Johann Peter Hebel added his twist with “Der schlaue Pilgrim” (The Cunning Pilgrim), where a clever pilgrim tricks a hostess into adding rich soup ingredients to pebble stones.
Stone Soup Recipe
Ingredients
- 4 cans (14-1/2 ounces each) chicken broth
- 4 medium red potatoes, cut into eighths
- 1 yellow summer squash, chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 cup frozen cut green beans
- 1/2 cup quick-cooking barley
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 4 cups salad croutons
- 1 cup shredded Parmesan cheese
Instructions
- In a Dutch oven, combine the first 8 ingredients (broth, potatoes, squash, carrots, onion, celery, thyme, and pepper).
- Bring to a boil, then reduce the heat. Cover and simmer until the vegetables are crisp-tender (about 10-15 minutes).
- Stir in the cooked chicken, green beans, and barley.
- Bring the soup back to a boil, then reduce the heat again. Cover and simmer until the vegetables and barley are tender (about 10-12 minutes).
- Add the diced tomatoes (with their juices) and heat through.
- Serve your hearty Stone Soup with croutons and a sprinkle of shredded Parmesan cheese.
Tips for Making Stone Soup Recipe
Let’s explore some helpful tips for making Stone Soup. Whether you’re recreating the storybook version or simply whipping up a hearty soup, these tips will guide you:
Adding a Real Stone
- While the storybook version involves a magical stone, it’s best to skip the actual stone in your soup.
- Instead, ask each guest to bring an (edible) ingredient. Leave the “magical” stone out – it’s more fun that way!
Versatility of Ingredients
Stone Soup is flexible! Use what you have on hand.
- Swap veggies: If you’re missing an ingredient, no worries! Add more of another vegetable or swap in zucchini, frozen peas, or lima beans.
- Be resourceful: Like most chicken soup recipes, Stone Soup adapts well to what’s available.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- For longer storage, freeze it for up to 6 months.
- When serving, thaw in the refrigerator overnight and reheat in a saucepan. Add a bit more broth if needed.
Nutritional Information
Here’s the nutritional information for the Stone Soup recipe:
Per 1 cup serving:
- Calories: 260
- Total Fat: 8g (Saturated Fat: 3g)
- Cholesterol: 47mg
- Sodium: 868mg
- Carbohydrates: 26g (Sugars: 4g, Fiber: 4g)
- Protein: 21g
Variations of Stone Soup Recipe
Stone Soup is a versatile dish, and there are various ways to create it based on what ingredients you have. Here are some interesting variations:
Classic Stone Soup
This whimsical version involves using an actual stone (cleaned, of course) as the secret ingredient.
- Fill a large pot with water, add the stone, and season with salt and pepper.
- Simmer the soup while stirring occasionally. The stone doesn’t add flavor but adds to the story!
Vegetarian Stone Soup in the Slow Cooker
A hearty vegetarian version that’s easy to make
- Combine water, diced tomatoes, vegetable bouillon cubes, green lentils, barley, onion, garlic, celery, carrots, summer squash, new potatoes, mushrooms, and various herbs and spices.
- Let it cook in the slow cooker until all the flavors meld together.
- Perfect for using up odds and ends from your pantry and freezer!
Stone Soup with Chicken
A classic version with chicken
- Simmer chicken stock, potatoes, carrots, onion, celery, thyme, pepper, and garlic powder.
- Add cooked chicken, green beans, zucchini, lemon, and barley or rice.
- Let it simmer until all the flavors meld together.
Feel free to get creative and adapt these recipes to your taste!
Freezer Odds and Ends Stone Soup:
Get creative with what’s in your freezer
- Combine chicken stock, mashed potatoes, corn kernels, and leftover salmon.
- Or use beef stock, a small container of beef stew, and various vegetables.
- Adapt based on what you have!
Final Words
Stone Soup is a heartwarming dish that brings people together, turning simple ingredients into something magical. Try the recipe and share the warmth!
Tags: Beginners CookingEasy RecipesHomemade SoupStone Soup Recipe