Just make sure your meat is already cooked before adding it into the pot, that way you’re not boiling the soup to cook the meat through.Īnother good thing about this soup is how much it makes. Want to use barley or pasta instead of rice? Great! And, while this recipe is perfect when made with chicken, it would also be wonderful made with turkey or ground beef instead. If you prefer peas over green beans then go for it. And that’s what is so great about this stone soup recipe- you can customize it endlessly. So often when I’m cooking I’ll change things up or add extra spices to suit my mood at the time. The “little of this, little of that” cooking style is one that resonates with me in a big way. Soon everyone contributes something to the pot and there’s enough soup for the entire village. Asking everywhere for things to put in the pot, they were rejected at every turn until they fabricated a story that with just a stone they could all have soup…if only someone would also toss in some carrots for garnish…and maybe a few potatoes…and maybe some black pepper. The fable goes that some travelers (or sometimes soldiers) were passing through a village with no food and no cooking utensils save for a soup pot. The popular 1947 children’s book by Marcia Brown (still in print today) was based on European folktales about the community banding together to make soup seemingly from nothing. Most of us remember the story of stone soup.
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