“Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal that everyone enjoys, and exists as a moral regarding the value of sharing. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the fable is also known as ax soup, button soup, nail soup, and wood soup”.(Wikipedia. AKA- knowledge for all).
Winter =soup, right?
I mean- it’s either soup or stew, better have both.
I realized the other day, that all of my soups-stews, begin the same way:
By making vegetable soup.
But -as my mother would say- every good soup begins with a nail- and who knows where it goes from there?
(read the appendix above if you’ve never heard the tale).
I have 5 staples that keep the household fairly happy, take under 30 minutes to make, and are nutritious, yummy, and cheap, so I felt obliged to share with you.
My tip- always keep pre-cut celery and carrots in the freezer, and onions, garlic, potatoes, lentils, and beans in the pantry, and parsley in the fridge. those are the basic basics, and once you have these around- you can enjoy a great soup any time.
Here is a link to a previous post on veggie soup : Making veggie soup? double it!
Without further ado here are my “stone soup” 5 ways:
#1: well- veggie soup- with green lentils. bulgur or couscous. bulgur and couscous take 10 minutes of soaking in salty hot water to make, and no need to babysit it- only to fluff it about with a fork before serving.
#2: lentil soup: cook diced onions, garlic, and potatoes in a pan with a drizzle of olive oil, salt and pepper, and other condiments you fancy until tender,. add red lentils, cook until tender, add veggie soup, cook together until yummy. I sometimes add a can of tomato paste and a few grains of brown sugar- tomato paste is acidic and likes to be paired with something a bit sweet. the tomato paste thickens the soup into stew.
#3: Mushroom soup!
Simply saute those shrooms and add them to the veggie sop- and voila!!!
#4:Cabbage-chickpea soup. don’t look at me like that- cabbage is very healthy, chickpeas are high in protein and yummy, and if you have in your fridge a container of soaked and cooked chickpeas- better yet- ones you threw into your slow cooker for 12 hours with some condiments than those chickpeas will add great flavor to your cabbage soup. I saute the cabbage before adding it to the veggie soup,
#5. Pea soup! Yay! throw the frozen peas in and use the hand mixer to puree everything into a soup.
Now- all you have to do is add s piece of freshly baked sour bread, and life looks good. real good. read here how:The sourdough starter monster.