Dolly Parton Stone Soup
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I love hearing the history behind recipes , and sometimes a really special recipe comes along with a very special story. And this is one of them. I want to share a recipe I found but before the recipe please read the beautiful story. If you have any stories behind a recipe I would live to read it .
Long before she became a Grammy-winning country singer, theme park owner, author and philanthropist, Dolly Parton was a country girl growing up in rural Tennessee.
She talks fondly about the love and support from her mother Avie Lee Parton, who taught her children to appreciate good, home-cooked Southern Food , like this stone soup recipe for example.
It’s a simple vegetable soup that’s flavorful and filling, but Avie Lee made it extra special for her children.
Little by little, the curious villagers offer to contribute—a turnip here, a potato there—until finally there’s a big pot of hearty soup for everyone to share. And in the end, the villagers believe a magic stone created the wonderful soup.
The Dolly Parton stone soup recipe makes a big pot that will feed at least 8 people. It’s a great way to use up the odds and ends of leftover vegetables from your refrigerator.
Don’t forget to choose a special stone for the soup! Dolly Parton said, that her mother would send each kid out to the farmyard to choose a stone and scrub it clean.
Their mother would then pick one stone, always the one belonging to the child who needed extra love that day, and add it to the soup pot with whatever scraps of vegetables and meat were available. The children believed that it was their stone that made the soup so good.
What wonderful memories she has .
INGREDIENTS
Pour the chicken stock into a large stockpot or pot. Add in the diced potatoes, diced tomatoes and their liquid, chopped cabbage, diced turnips, diced carrot, diced onions, minced garlic and ham hock.
Place the stone into the soup.
Scoop the ham hock from the soup and place it on a cutting board. Remove the skin and discard. Remove the meat and use a sharp knife to dice it. Add the diced meat back into the soup, discarding the bone.
This is a soup that gets better the next day.
Notes:
Store bought chicken stock is good.
I have previously posted a chicken stock recipe if you want to make your own . Search under my name or in recipe section
Long before she became a Grammy-winning country singer, theme park owner, author and philanthropist, Dolly Parton was a country girl growing up in rural Tennessee.
She talks fondly about the love and support from her mother Avie Lee Parton, who taught her children to appreciate good, home-cooked Southern Food , like this stone soup recipe for example.
It’s a simple vegetable soup that’s flavorful and filling, but Avie Lee made it extra special for her children.
What is stone soup?
There are many children’s books about stone soup, including the classic Stone Soup by Ann McGovern. This story is based on a folktale that goes back centuries. It tells the story of a hungry traveler who convinces villagers that he can create a delicious soup with only boiling water and a stone.Little by little, the curious villagers offer to contribute—a turnip here, a potato there—until finally there’s a big pot of hearty soup for everyone to share. And in the end, the villagers believe a magic stone created the wonderful soup.
The Dolly Parton stone soup recipe makes a big pot that will feed at least 8 people. It’s a great way to use up the odds and ends of leftover vegetables from your refrigerator.
Don’t forget to choose a special stone for the soup! Dolly Parton said, that her mother would send each kid out to the farmyard to choose a stone and scrub it clean.
Their mother would then pick one stone, always the one belonging to the child who needed extra love that day, and add it to the soup pot with whatever scraps of vegetables and meat were available. The children believed that it was their stone that made the soup so good.
What wonderful memories she has .
Image and Recipe from Nancy Mock / Taste of Home
INGREDIENTS
- 3 1/2 litres chicken stock ( see below)
- 500 grams potatoes, scrubbed, peeled and diced
- 800g can diced tomatoes or 1 1/2 cups fresh chopped tomatoes
- 1 small head cabbage, coarsely chopped
- 500g parsnips and turnips, peeled and diced
- 2 large carrots, peeled and diced
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 small smoked ham/ bacon hock
- 1 very clean stone
- Salt and pepper
Directions
Step 1: Put ingredients in a pot
Pour the chicken stock into a large stockpot or pot. Add in the diced potatoes, diced tomatoes and their liquid, chopped cabbage, diced turnips, diced carrot, diced onions, minced garlic and ham hock.
Place the stone into the soup.
Step 2: Simmer
Bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer it uncovered for about 2 hours. Stir the soup occasionally during simmering.Step 3: Add the meat from the ham hock
Scoop the ham hock from the soup and place it on a cutting board. Remove the skin and discard. Remove the meat and use a sharp knife to dice it. Add the diced meat back into the soup, discarding the bone.
Step 4: Season and serve
This is a soup that gets better the next day.
Notes:
Store bought chicken stock is good.
I have previously posted a chicken stock recipe if you want to make your own . Search under my name or in recipe section
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