Stone Soup

Seems like a soup-y kind of Sunday.  The snow hasn’t stopped falling all day and I want a warm belly full of something hearty.  As I usually do over the weekend, I cook ahead to make weekday evenings a little more relaxing.  After poaching a head of cabbage for stuffed cabbage, I realized I had half of it left, and hated to just toss it.  I poked around the pantry and fridge and thought of the children’s book, Stone Soup.  The lesson it leaves you with: make soup with what you’ve got.  Pretty soon I had a pile of veggies, (combination of canned, frozen and fresh) that were scraps and excess from other recipes, plus things I keep in the house for precisely this kind of occasion.

stone soup veggies

I started by chopping some garlic, onion and celery and sauteed that in a big pot with some hot oil.  Once those softened I added some carrots.

stone soup sauteed veggies

Found half a yellow zucchini and some kale in the vegetable drawer…why not?  Then I tossed in some frozen peas and canned corn.  I eyeballed the amounts.  You can’t really screw up soup, right?!  I also reached for whatever canned tomato product I had in the pantry.  In this case, it was crushed tomatoes.  I put about a cup of that in and a full carton of chicken broth and some water.  After I seasoned it, I covered it and brought it to a boil.  Then I reduced the heat and let it simmer for about 30 min.

ladle of stone soup

Since the cabbage was already cooked, I decided to add that last so it wouldn’t break down in the soup.

cabbage

As luck would have it there were some alphabet noodles in the cupboard too.  Sounds like this truly would be a literary inspired soup.  The letters were the final touch.

Tasty, hearty, healthy and cheap.  A lot better for the sodium levels and the wallet than a canned soup.  I’m already thinking about a corn chowder using the rest of the canned corn, and the potatoes sitting on my counter.  Maybe next Sunday.  Chances are, it’ll be damn cold, and snowy…again.  

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