Stone Soup

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

Stone Soup

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Canadian
Servings 5 people

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.

Instructions
 

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

3 Comments

  1. Marjorie Sanford

    Mmmmm, I love soup of most any kind. It is my go to meal for a stormy day, a cold day or and blue day. This is an awesome lesson in diversity – every day could be a different treat.

  2. I’m obsessed with your blog! It’s so pretty and I’m loving all your recipes!

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