Stone Soup

Hi! 

This soup is my version of the old fable Stone Soup. In the fable a hungry and road-weary stranger stops for the night with his trusty cooking pot. All he has to put in it is water and a large rock. The villagers see the stranger boiling a rock and become curious and ask what he is doing.  The hungry stranger tells them he is making an amazing-tasting soup with his magical rock. He goes on to say he would be willing to share his soup if the villagers had a few extra bits they would be willing to part with to help “season” the soup. Everyone adds a little bit: a carrot, an onion, a few potatoes, a ham bone. Before long there is no room for the stone and the soup is ready. Magically it is just as tasty as the traveling stranger promised.

I don’t start with a stone for this soup, however, I do  have a trusty soup pot… and I have been weary many a nights!

I guess a better description for this  would be “Pantry Soup”, and just like the traveling stranger, I can tell you that it always ends up being an amazing-tasting soup! I check out the freezer, the vegetable crisper and the cupboards, adding all the little bits of tasty magic that I find. This is a “go to” dinner for a busy weeknight. It’s fast, it’s tasty and it’s filling (especially when it is paired with a bread of some type).

This is the kind of recipe that is a “non-recipe.” It can be tweaked, changed, and generally re-worked to fit with what you have hanging out in your cupboard or vegetable crisper.

Yummy!

Stone Soup

Print Recipe

Simple soup. A "go to" dinner for a busy weeknight. It's fast, it's tasty, and it's filling. This is the kind of recipe that is a “non-recipe.” It can be tweaked, changed, and generally re-worked to fit with what you have hanging out in your cupboard or vegetable crisper.

• CourseSoup
• CuisineCanadian

Servings	Prep Time
5 people	10 minutes

Cook Time

25 minutes

Servings Prep Time 5 people 10 minutes

Cook Time 25 minutes

Stone Soup Print Recipe Simple soup. A "go to" dinner for a busy weeknight. It's fast, it's tasty, and it's filling. This is the kind of recipe that is a “non-recipe.” It can be tweaked, changed, and generally re-worked to fit with what you have hanging out in your cupboard or vegetable crisper. CourseSoup CuisineCanadian Servings Prep Time 5 people 10 minutes Cook Time 25 minutes Servings Prep Time 5 people 10 minutes Cook Time 25 minutes

Ingredients

• 6 cups chicken broth
• 1 tsp fish sauce
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 inch chunk fresh ginger smashed to allow for full flavor infusion
• 2 stalks celery sliced
• 2 large carrots sliced in half rounds
• 2 fresh jalapeno sliced
• 1 small onion diced
• 1 clove garlic minced
• 1 pkg frozen Udon noodles I always have udon noodles in the freezer. Any dried pasta noodle would work though.
• 1 pound frozen pre-cooked clams I usually have frozen clams or mussels in the freezer. Chicken, pork, or even no meat works in this soup.

Servings: people

Instructions

1. Prep all of your veggies.

   
2. In a heavy-bottomed soup pot, add a splash of olive oil. Sauté the onions and garlic for a couple of minutes.
3. Add the broth, fish sauce, soy sauce and the rest of the vegetables. Simmer for 10 minutes.
4. Add the frozen udon noodles. Simmer for 8 -10 minutes.
5. Add the sesame oil and clams. Heat through. Taste and adjust seasoning if needed.

   

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