Rock Soup Recipe 55 Recipes

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.

STONE SOUP

Stone Soup image

A tasty, hearty, and yet simple and no-frills soup, created with nothing more than a carefully-selected local stone and water.

Provided by Matt Clifton, Nerds with Knives

Categories Entree Main Course Soup

Time 1h

Number Of Ingredients 2

Ingredients

1 Stone (approx 10 inches in diameter)
2 quarts water

Steps:

Place stone and water in a large (4 quart or larger) stock pot.
Bring water to a simmer and maintain low heat for 30-40 minutes. Stir as needed and taste (see article for items we used to stir soup). When ready, remove and discard the stone and ladle soup into separate bowls.
You can refrigerate or freeze any leftover soup.

Nutrition Facts : Calories 1 kcal, Sodium 16 mg, ServingSize 1 serving

STONE SOUP (GF, DF)

Stone Soup (GF, DF) image

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

3 small, whole red or white boiler potatoes, cleaned and scrubbed
1 quart (4 cups) filtered water
1 tbsp raw apple cider vinegar
6 red or white boiler potatoes, quartered
1 medium onion, diced
5 medium organic carrots, sliced
4 organic celery stalks, sliced
2 medium zucchini, sliced thick (or use 1 cup frozen green beans)
2 cloves garlic, sliced
2 tbsp chopped fresh parsley
6 sprigs fresh thyme
1 tbsp sea salt
1 tsp freshly ground black pepper
1 tsp dried basil
1 tsp dried oregano
3 bay leaves
5-6 organic chicken drumsticks, skin trimmed

Steps:

Pre-chop and have ready all of the ingredients before inviting your children to help. (I use a one-quart jar to place the water and vinegar in. I also recommend placing the soup ingredients into separate bowls to make it easier for your kids to add them.)
Read the book Stone Soup together.
Then, have each of your children place one small whole potato (stone) into a 6-quart slow cooker. Have your oldest child slowly pour in the water-vinegar mixture. (If you really want to be silly, sing a funny made-up magical song to get those stones all jazzed up about making some delicious, healthy soup.)
Next, have your kiddos add each of the soup ingredients, starting with the seasonings.
To make it even more fun for little ones, place the pre-chopped veggies in various areas of the kitchen. That way, as you call out what you need for the soup, your children can take turns running around to find the requested ingredient.
Finally, add the chicken drumsticks. Stir to evenly distribute soup ingredients, and ensure chicken is submerged in water.
Cover and cook on low approximately 8 hours (or on high about 5 hours). Then, a half-hour before serving, carefully remove the drumsticks and allow them to cool slightly. Also remove and discard the thyme sprigs and bay leaves.
Use a fork to remove the meat from the bones (discard bones, or freeze for future bone stock). Shred the meat using two forks (or your fingers) and add it back to the crockpot. Stir to evenly distribute soup ingredients. Keep crockpot on warm for up to 30 minutes, until you're ready to serve.
Ladle soup into individual serving bowls and enjoy the magical taste of healthy homemade stone soup!

ROCK SOUP RECIPE - (5/5)

Rock Soup Recipe - (5/5) image

Provided by jennburg

Number Of Ingredients 16

Ingredients

2 T extra virgin olive oil
3/4 lb chorizo, casings removed and diced
2 large russet potatoes, peeled and cubed
4 ribs celery, chopped
4 carrots, peeled and chopped
1 large onion, chopped
1 rounded tsp sweet paprika
3 cloves garlic, finely chopped
1 bay leaf
salt and freshly ground black pepper
1 15 oz can chickpeas, drained
1 15 oz can diced or stewed tomatoes
2 T hot sauce
6 c chicken broth or stock
2 c stale bread, cut into bite size cubes
parsley or cilantro, chopped optional

Steps:

Place a medium size soup pot over medium high heat with 2 T olive oil, add chorizo and cook 2-3 minutes until crispy. Add the vegetables, paprika, garlic, bay leaf, salt and freshly ground black pepper. Cook, stirring frequently, for 6-7 minutes until the onions and celery begin to soften. Add the chickpeas, tomatoes, hot sauce and chicken broth or stock to the pot then raise the heat to bring it up to a bubble. Once bubblin, reduce the heat slightly and simmer the soup until the potatoes are tender, 10-12 minutes (cooking time will depend on the size of the potato pieces). Remove the bay leaf before serving. To serve, place a handful of bread cubes into each of your serving bowls, ladle soup over croutons and garnish with fresh herbs.

STONE SOUP

Stone Soup image

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

Ingredients

6 gallons water, river, boiling (add the large scrubbed stone at this point)
2 cups beans
1 pheasant, plucked clean
1 haunch beef
1 bunch onion
1 bunch celery
new potato, peeled (1 apronful)
2 rutabagas
2 turnips
1 liter wine (fine)
salt and pepper
herbs, and
spices, to taste

Steps:

Put everything into the boiling water and simmer for at least two hours.
Serve to villagers.

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