Ol Fashioned Stone Soup Food
OL' FASHIONED STONE SOUP
There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
- If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
- In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
- Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
- Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
- Heat to boiling.
- Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
- Season to taste with salt & pepper.
- Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.
GRANDMA'S STONE SOUP STEW
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
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.
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
STONE SOUP
a yummy vegetable beef soup, the tomato juice makes all the difference- i use vegetable juice. I think the name is derived from a story of all these friends making soup together. They start with a stone, and all add in one ingredient, until they have a meal they can share together. Isn't that heartwarming??? i got this recipe from my friend Sue. I like to serve this with my recipe for Ags Muffins to complete the meal
Provided by fugaler
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown burger and onion in a large soup pot. Drain away excess grease.
- Add carrots, rice, water, bouillon and tomato juice.
- when rice is cooked (about 20 min), add peas, corn and green beans.
- Cook to heat through- about 2-3 minutes.
- Grated cheddar cheese can be sprinkled on top when served. I recommend it highly. I would not eat stone soup without it.
Nutrition Facts : Calories 244.6, Fat 7, SaturatedFat 2.6, Cholesterol 38.1, Sodium 401, Carbohydrate 30.7, Fiber 5.1, Sugar 8.6, Protein 16.6
STONE SOUP
This recipe my mother told me about when I was 5 years old and I am passing it down to you all. The key ingredient is the scrubbed stone which is to be placed in the boiling water. Zaar won't recognize the ingredient so when you scrub yours along side the river bank, just plop it into the pot of boiling water. ONCE UPON A TIME,,, there were two unemployed and very poor men who decided to become beggars so they shouldn't starve to death. 'Well', they thought,'this will be easy'. They were turned down at every door and tavern and were shooed out of town. 'Eureka! I have an idea' said one fellow and he proceeded to fill his pot with water from the nearby river. He asked his companion to find a large rock and to scrub it on the rivers edge. The companion did just so and brought it to his friend just as the townspeople were drawing water from the river. The friend put the stone into the boiling water. 'Hey there, you two, just what are you cooking"? The fellow shouted across the river. "Why it's just stone soup! Please my friend, have a taste." So the new friend waded through the water and dipped his spoon into the stone soup. ''Gracious me, this is the best stone soup I have ever tasted! But you know, I have some onions and some beans in my kitchen that would make your stone soup taste spectacular. Would you mind?" ' Why no kind sir if you think it would help my meager soup'. Soon the laundress came over with an apron full of potatoes. 'Excuse me sir but if you are going to put his onions into your stone soup you surely would want my new potatoes to sweeten the taste." ''Well yes, we would...'' One by one the villagers dropped in their offers, a pheasant plucked clean, celery and radishes, rutabagas and turnips and even a haunch of beef. Finally after adding a bottle of fine wine the pot was filled to the top. "Patience dear villagers. As you all know stone soup cannot be rushed, It must simmer the full two hours''. While they waited some went home for honey cakes and loaves of bread and some went for cheese and fruit and even tables and chairs. Soon the hour arrived and the villagers dined on Stone Soup to their hearts content. No one could recall ever eating such delicious stone soup. As dark fell upon them they asked the beggar-men if they would serve stone soup again next midday. No, they lamented, they would be making coin soup and they would love to invite the villagers to dine. Hu-rah! They would bring coins, meat, fowl and cockles and perhaps bread for the coin soup and went home sated and content that they would dine better the next day.
Provided by Secret Agent
Categories Poultry
Time 4h
Yield 1 village full
Number Of Ingredients 13
Steps:
- Put everything into the boiling water and simmer for at least two hours.
- Serve to villagers.
OLD-FASHIONED FRUIT SOUP
This recipe was made by a friend in high school (many, many years ago!!).
Provided by Pamela Logsdon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot combine apricots, prunes and water and let rest 30 minutes.
- Stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. Remove from heat and let cool completely. Remove cinnamon stick and refrigerate until cold.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 61.3 g, Fat 0.2 g, Fiber 3.1 g, Protein 1 g, Sodium 2.7 mg, Sugar 50.7 g
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