Stone Soup

a.k.a. Simple Vegetable Soup

Unlike authentic Stone Soup that's made in the old folk story in which a hungry traveller persuades villagers to share vegetables with him as he stews a stone in a kettle of water, my recipe does not call for an actual stone. Just water, plenty of vegetables, some herbs, and salt & pepper. Feel free, however, to add a well scrubbed stone from your yard to the simmering brew in order to make the soup more authentic. You might just get your kids to eat this soup if it was cooked with a real stone! :)

Stone Soup
Vegan and Gluten Free
Low fat, low calorie and very nutritious
Serves 4

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, sliced into rounds
1 rutabaga, chopped*
1 potato, chopped*
1 tomato, chopped
1 small bunch collard greens
dried basil, oregano and thyme
salt & pepper

*I like to chop the rutabaga and potato into a similar shape and size of the sliced carrot. The vegetables cook more evenly that way and it makes for a nicer presentation.

1. In a large stockpot, heat olive oil over medium high until hot.
2. Add onion, celery and carrots and saute until the onion begins to get translucent.
3. Season with salt and pepper and then add 6-8 cups of water.
4. Add about 1/2 teaspoon each of dried basil, oregano and thyme.
5. Add the rutabaga, potato and tomato.
6. Bring the soup to a boil and then reduce to a simmer.
7. Cook the soup for 30-45 minutes or until the vegetables are almost fork tender. I usually test a piece of the rutabaga since it tends to need the longest cooking time.
8. Add coarsely chopped collard greens and cook for another 15 minutes or until collard greens are cooked and tender and vegetables are fully fork tender.  **see below for optional method of cooking greens**
9. Taste for seasoning and add additional salt & pepper, if desired.
10. Serve hot.

**For an authentic one pot Stone Soup, add coarsely chopped collard greens or other greens to the soup as instructed above. I actually prefer to cook my greens separately and then add them to individual servings that I've ladled into bowls. I think sauteed greens simply taste better than boiled greens, so it's really up to you which method you choose to follow.

To saute the greens separately:
1 tablespoon olive oil
1/2 onion [red if you have one]
1 small bunch of collard greens
salt & pepper

1. In a large skillet, heat 1 tablespoon olive oil over medium high heat until hot. 
2. Add 1/2 onion, sliced vertically. I like to use red onion here if I have one. 
3. Saute onion for a minute or two, then add the collard greens, coarsely chopped. Saute for several minutes until greens are bright green and slightly wilted. Season with salt & pepper. 
4. Set aside until soup is finished, then divide the sauteed greens evenly among individual servings of soup.

I sometimes add a freshly grated Parmesan cheese to the soup upon serving for additional flavor. Note that the soup is no longer vegan with the added cheese, although it is still vegetarian and gluten free.

Enjoy! :)

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