Happy Monday everyone!
Meatless Monday is one of my favorite things ever. If you followed the old site you will know that we tried very hard to always post a new meat-free recipe on Mondays to help expand your recipe box and your palette just a bit.
The thing I love most about Meatless Mondays is that many of the recipes can be transfigured into meat dishes once they are mastered giving you a great, veggie rich meal for days that you want a little more protein in your life.
Meatless Mondays were started in an effort to reduce the effects of chronic illnesses, increase overall quality of life, and to help reduce our carbon footprint at the same time. For more about the Meatless Monday Movement click here.
So what are we cooking today?? Today we are making one of our family’s favorite recipes—Stone Soup.
I am sure you are all familiar with the story of stone soup—it is a very old tale. In case you are not the basic story is of how a man or men come to a small village seeking food and shelter and are greeted by closed doors and cold shoulders. As an act of good will they offer to teach the people how to make soup from stones and in turn the amazed villagers are tricked into contributing items to make the soup better. In the end the villagers come together to make this enormous pot of soup that can be shared with everyone and the travelers get honored for their great skill.
I just love the story, however, I love this soup more. We call it stone soup because of all the things that go into it and because it is a great dish to make for a dinner party because you can ask each of your guests to contribute something in the spirit of the story. We also have a beautiful stone that we have seasoned over the years to go in the bottom of the pot.
Let’s get to the recipe!
- A variety of vegetables (whatever you have on hand) The soup pictured has 1 cup Brussels sprouts, 3 carrots, 3 celery ribs, 1 onion, a large handful of snow peas, 1 head of broccoli, 1 potato and 1 sweet potato and 1 cup of dry lentils.
- 3-4 tbsp. butter
- 3 cubes of Knorr’s Vegetable Bouillon
- 6 tbsp. Bragg’s Liquid Aminos
- 6 cups of water
- 1 very clean stone* large enough to be found and not swallowed (if you are wary of using a stone you can use a small whole potato.)
- In a large soup pot melt the butter on low heat.
- While the butter is melting chop your onion and celery and halve your Brussels sprouts (or other member of the cabbage family.)
- Once the butter is melted turn up your heat to medium and add the onion, celery and Brussels sprouts.
- While these veggies are sweating, dice your remaining veggies.
- Once all the veggies are chopped add them to the pot.
- Cook 2-3 minutes stirring frequently.
- Add the lentils, bouillon, liquid aminos, water and stone.
- Turn up the heat and bring the soup to a boil.
- Once boiling, cover, reduce to a simmer and cook 20-30 minutes, of until lentils are cooked to desired bite.
This soup is great served with garlic breadsticks or a quickly made loaf of bread. Don’t forget the butter.
*To make your own soup stone like the one pictured you want to find a nice smooth stone, roughly the size of your palm or the size of a large potato.
Give it a good wash with a vegetable scrubber, but no soap. You are going to want to treat this stone like cast iron. After it has been wash place it in a medium pot, cover it with water + 1 inch, and bring it to a boil. Boil it for 10 minutes. Your stone is now ready to use. After every pot give it a quick rinse in hot water and let it dry. Over time the colors will deepen and the stone will form a patina. This is all just seasoning and only adds to the soup in the future.
You can use a smaller stone that can be dished into a bowl if you like, but make sure that it can’t be eaten. I like the large stone for presentation purposes, but some folks like to serve the stone and then whomever gets the stone in their bowl gets to make a wish.