How to Make Stone Soup

Sauté the onion, carrots, and celery for 5 minutes. Pour 3 tablespoons (44 ml) of olive oil into a large pot or Dutch oven and turn the burner to medium. Dice 1 onion, 2 carrots, and 2 stalks of celery. Add the vegetables to the pot and cook them until they soften a little. Stir the vegetables occasionally to prevent them from sticking to the pot.

Stir in the garlic, turnips, and potatoes. Mince 4 cloves of peeled garlic and add it to the pot. Peel and dice the turnips and potatoes. Then stir them into the pot with the other vegetables.

Cook the vegetables for 5 minutes and stir in the cabbage and tomatoes. You can use shredded green cabbage. Open 1 can of diced tomatoes and add it along with its juices to the pot. Continue to stir and sauté the vegetables until they soften even more.

Bring the soup to a simmer and add the ham, stock, and stone, if using. Let the mixture come to a gentle simmer over medium heat and then add 1 ham hock along with 8 cups (1,900 ml) of chicken stock. If you'd like to include the stone, add 1 cleaned stone to the soup. To clean the stone, scrub away any dirt or clay and wash it with clean water. Keep in mind that the stone won't flavor the soup, so you can leave it out, if you like.

Simmer the covered soup for 45 minutes. Bring the soup back to a simmer over medium heat and then put the lid on the pot. Let the soup cook until all the vegetables have softened and the ham hock has flavored the soup.

Remove the stone and serve the soup. Taste the soup and add salt and pepper according to your taste. If you added the stone, use a ladle to lift it out and remove it from the soup. Ladle the soup into serving bowls and serve it immediately. Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.

Equipment Needed

Spice Level:

Dietary