Stone Soup- the quick version:
There were hungry travellers who had a pot of water with a stone in it. They asked people in a particular village if they had anything to spare for their soup and each person they asked was able to spare a bit. A few carrots, an onion, some celery. Eventually they had enough to feed everybody and they took the stone out of the pot.
Help out when you can even if it doesn’t seem like much. This is why charities and shelters are able to function, through many benefactors all contriubuting a little bit which adds up to enough to get by. My husband and I follow a channel on youtube called Vet Ranch and they are able to save stray animals and shelter animals from the euthanasia list, provide medical care and find them forever homes through the help of their viewers.
JJ and Lil must have heard the stone soup theory somewhere and wanted to make it just because it was soup because when I asked them what it means, they said the stone was for flavor. A quick chat about the story hopefully got that idea out of their heads. I don’t was stone flavored anything, thanks. 😂
After explaining the story, JJ asked if we could really go out and ask for ingredients, I said no since we are fortunate enough to have plenty of food at home.
Leek and Sausage “Stone Soup”
Take your scraps and turn them into something yummy!
- 2 large leeks
- 1 medium onion, chopped
- 1/2 medium green cabbage
- 2 1/2 cups fingerling potatoes, cut in half
- 1 cup chopped carrots
- 2 smoked turkey sausages
- 1 carton chicken stock
- 4 cups water
- Seasonings, we used salt, pepper, paprika, cayenne, garlic and onion powder
- Slice the ends off of your leeks, slice them in half and cut them into half moons. Soak them in a large bowl of water, not the 4 cups of water as listed in the ingredients. Leeks are notoriously muddy and need to be soaked and agitated in water to get all of the silty mud off.
- Cut the rest of your veggies. The potatoes should be sliced in half, the carrots in bite sized pieces.
- Heat the veggies in the pot for a bit to start them cooking.
- Drain your leeks and add them in!
- Add the stock, water and seasonings to taste. Simmer with the lid on for about 20 minutes. Add the meat close to the end of cooking so they don’t over cook and fall apart.
- Serve when veggies are tender, adjust your seasoning if needed.
I hope you enjoy our vesion of stone soup. If you make this recipe please tag me on instagram @thevintagetart