Stone Soup

Inspired by the folk tale of Stone Soup, this soup is extremely easy, surprisingly flavorful, and a great way to use up ingredients. One of the best parts is that you aren’t meant to strictly follow a recipe. Grab a loved one, follow your hearts, your tastebuds, and use what you have. We had such a wonderful time sharing Stone Soup with y’all last week as a finale to our Winter Market season! Happy Stone Soup making!

• Halee Jones

Ingredients

• 1 bunch of spring garlic*, chopped

• 1 onion*, large dice

• 1 large head of green cabbage*, or 2 to 3 small ones, cut into ~1inch pieces

• A few potatoes*, a mix of sweet and regular are welcomed

• Carrots*

• 1 precious can of tomatoes (or you can use a few fresh)

• Herbs from your garden (rosemary, oregano, thyme)

• Bay leaf

• Lots of black pepper

• 1 tbs of turmeric* 

• Salt to taste

• Any other vegetables or herbs you need used up 

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Prepare ingredients and be ready to add lots of love along the way.

2. Mince the garlic and dice the onion. There is no “right” or “wrong” way to chop the vegetables for this, but I recommend making them bite size pieces.

3. Add all ingredients to your soup pot. 

4. Fill the pot with water until all the vegetables are covered. 

5. Add seasonings. 

6. Bring to a boil and then reduce to a simmer. 

7. Taste and adjust to your preference. 

8. Let simmer for about 1 hour. 

9. Best enjoyed alongside friends and family.