oh! For the Love of Food: To Make Stone Soup

Chef Darrin and I were brainstorming soup ideas a few weeks ago. Darrin said to me, "Maybe we should make a Stone Soup." My response was, "A wha??..." Apparently I live under a 'stone' because I had never heard of it before. He shared the Stone Soup story with me and I couldn't help but feature the tale of Stone Soup with you.

A few weary traveling soldiers were in need of some nourishment and a place to rest. They approached a village where they received cold shoulders. However, via a little entertainment and kindness of children, they won the crowd over and whipped up a soup that left a lasting positive impact.

Here is a recording of Stone Soup An Old Tale Retold by Marcia Brown, read by yours truly.

Or you can read it here.

Our hope is that you are inspired to create your own Stone Soup experience. Pull together ingredients out of your pantry; or invite guests to bring different food items over; better yet pass the story and message on to your children as they join you making the soup. Read, or have them listen to the story and give this recipe a whirl!

The recipe below is our take on a Stone Soup. If you decide to make this, keep in mind the theme and heart of this recipe. What I mean is that you don't have to use the exact ingredients that we have listed. If you have Russet potatoes, but not red potatoes, use the Russets. If you have barley, but not wheat berries, then use the barley, or split peas, or whatever you have on hand. Catch my drift? Good!

Ingredients

1 large parsnip peeled and sliced into 2" wedges (about 2 cups)
2 large carrots, peeled and chopped into 2" rounds (about 2 cups)
1 medium onion, chopped
1 Tbsp oil
2 bay leaves
4 garlic cloves, minced
1/4 c tomato paste
4 medium red potatoes, quartered
1/2 medium head cabbage, coarsely chopped (about 4 cups)
1/4 cup Red Winter Wheat Berries
2 quarts (64 oz) vegetable stock
2 lb. bone in chicken pieces (optional)
Paprika
Thyme
Salt and pepper

This soup is versatile in terms of the option to add chicken. You can make it vegetarian by omitting the chicken. Or you can braise the chicken by placing it on top of the soup throughout the simmer and then broil at the end.

Prep

In a large pot or dutch oven, add oil, parsnips, carrots, onions, and bay leaves. Saute over medium heat until onions are translucent and parsnips and carrots are fragrant (about 8-10 minutes).

Make a well in the center. Add tomato paste and garlic and saute until browning occurs (about 3 minutes).

Stir to thoroughly combine tomato paste and garlic throughout the vegetables. Add red potatoes, cabbage, wheat berries, vegetable stock, 1 Tbsp salt and 1 tsp pepper.

If you would like to add the chicken, put it on top and season with salt and pepper, paprika and thyme.

Bring to a boil and simmer on low for 1 1/2 hours. The chicken must reach an internal temperature of 165 degrees.

Prior to serving

If you are serving the vegetarian version, stir the soup, taste and add salt and/or pepper to your liking. Serve immediately

If you are serving the chicken version, turn broiler onto high. Carefully remove the chicken from the pot and set chicken on a broil safe pan. Place under broiler until skin is browned-approximately 3-4 minutes.