Georges Stone House Soup Food

GRANDMA'S STONE SOUP STEW

Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

MAY'S STONE SOUP

May's Stone Soup image

This recipe is for a vegan "Stone Soup." This is a great way to teach children basic cooking and kitchen skills while incorporating a story and an important lesson in sharing. This version is delicious but feel free to modify this recipe to use anything you find in your fridge.

Provided by Kara Taylor- Home Cooks Guide

Categories Kids

Time 35m

Number Of Ingredients 14

Ingredients

6 cups water
1 clean stone
1 1/2 teaspoons salt
1 celery stalk, diced
1 parsnip, peeled and diced
1 carrot, peeled and diced
1/4 cups diced onion
1 beet, peeled and diced
4 garlic cloves
3/4 cup chopped cabbage
1/2 cup chopped kale
1 large oyster mushroom, torn into pieces
4 sprigs of fresh thyme
2 Tablespoons chopped dill

Steps:

Place the water and stone in soup pot and bring it up to a boil.
Add all the other ingredients as they are cut, tender vegetables and herbs last.
Simmer until all the vegetables are tender. Taste and adjust the seasoning if needed.
Serve and enjoy!

STONE SOUP

Stone Soup image

After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.