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Stone Soup Recipe From Book

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The classic allegory of 'stone soup' provides a lesson every entrepreneur should learn
The classic allegory of 'stone soup' provides a lesson every entrepreneur should learn from www.businessinsider.com.au

Description

Stone Soup is a classic children's story about a village that comes together to create a delicious soup using a single stone as a starting point. This recipe is inspired by the book and is a great way to use up leftover vegetables and create a hearty and healthy meal.

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 potato, chopped
  • 1 parsnip, chopped
  • 1 turnip, chopped
  • 1 cup chopped kale or spinach
  • 1 can diced tomatoes
  • 6 cups vegetable broth
  • 1 cup cooked white beans
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon

Method

  1. Heat a large pot over medium heat and add the onion and garlic. Cook for 2-3 minutes until fragrant.
  2. Add the carrots, celery, potato, parsnip, and turnip. Cook for 5-7 minutes until slightly softened.
  3. Add the diced tomatoes, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
  4. Add the cooked white beans and kale or spinach. Cook for an additional 5-10 minutes until kale or spinach is wilted.
  5. Remove bay leaf and season with salt and pepper to taste.
  6. Serve hot with crusty bread or crackers.

Notes

This recipe is very flexible and can be adapted to use whatever vegetables you have on hand. You can also add in cooked grains like rice or quinoa for extra texture and protein.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 180
  • Protein: 8g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Fat: 1g
  • Sodium: 840mg

Recipes FAQ

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer. Just be aware that it will no longer be a vegetarian soup.

Can I make this soup in a slow cooker?

Yes, you can cook this soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this soup?

Yes, this soup freezes well. Just let it cool completely before transferring to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

Recipe Tips

  • Save vegetable scraps like carrot peels and onion skins to make your own vegetable broth.
  • If you don't have any cooked white beans, you can use canned beans instead. Just rinse and drain before adding to the soup.
  • If you like a thicker soup, you can puree some of the vegetables with an immersion blender or in a regular blender before adding the cooked white beans and kale or spinach.

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