Does anyone remember Stone Soup?
I have fond memories of Mom reading this to us when I was a kid. I was always intrigued by those sneaky soldiers who sweet talked the villagers to contribute to the soup pot. It’s a great bedtime story for kids, teaching the values of sharing and collaboration.
Yesterday I made a baked veggie dish. When I was eating dinner, I had an epiphany, “This is Stone Soup!”
Here’s my Lo-carb, Paleo version of Stone Soup. I basically cleaned out the veggie drawers of the fridge for this. It was a real hodgepodge of veggies and beef, Hence the name: Stone Soup.
2 pounds of meat, either chicken or beef, cut into chunks.
2 cups of veggie or chicken broth
4 Tbs olive oil,
1/4 cup apple cider vinegar
8 cloves garlic
1 Tbs turmeric,
1/2 Tsp salt,
1/2 Tsp pepper
1/2 Tsp paprika
1/2 each of purple and yellow onions, diced
1 yellow squash
3 beets (peeled & diced),
4 celery stalks,
1 sliced fennel bulb (just because it was there).
No taters or maters (by request).
I forgot the stone, but will keep it in mind for next time.
Cut veggies into 1 inch chunks and spread in a large baking pan.
Marinate meat for an hour in olive oil, vinegar, garlic, turmeric, salt, pepper and paprika. Brown the meat, then simmer in the marinade
Pour the meat and marinade over the veggies with the broth.
Baked covered @ 400 for an hour, then stir and bake uncovered for another half hour.
Other childhood favorites: