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Stone Soup a la Mrs. Mayeda

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

 1 qt water or vegetable broth
 1 t Salt (3 shakes)
 1/2 t Pepper (3 grinds)
 Herbs of choice:
 3 needles fresh rosemary, finely chopped
 1 pinch fresh thyme leaves, or 1/2 t dried
 1T fresh parsley, chopped fine
 2 carrots, chopped
 1 small onion, finely diced (about 1/2 c)
 2 T olive oil
 1 c milk
 1 potato, diced
 “Ham bones” (we use one 15 oz can of pink beans to represent ham)
 1-15 oz can tomato sauce
 A clean stone
Other possible additions:
 2 c roughly chopped kale or swiss chard leaves, or any vegetable
 Parmesan cheese for topping, rind for adding in soup
 1 clove garlic, minced, grated, or pressed
 1 rib celery and tops, finely diced (about 1 c)
 Fresh or canned tomatoes, chopped, with juice
 2 c cooked pasta or rice
1

Add olive oil to pot, add carrots (& celery) to pot, sauté

2

Add onions (& garlic) and sauté until translucent, then add potatoes

3

Add water or broth and tomato sauce

4

Add scrubbed stone

5

Add herbs, salt & pepper

6

Add pink beans

7

Add greens and heat until softened and potatoes are done

8

Add milk

9

Taste and adjust seasonings.

10

Ladle into bowls, top with grated Parmesan, if desired.

Nutrition Facts

Serving Size Makes 6 adult-sized bowls of soup, or 12 kid taster-size bowls.