TCI, Stone Soup
Lots of people probably remember reading some version of Stone Soup as a kid. Originally a European folk tale, the often retold story involves some version of a hungry stranger—armed only with a bucket of water and a single stone—convincing a larger group of people to each share a small amount of their food, resulting in a soup that everyone can share and enjoy. It feels very apt for The Creative Independent, an art and culture website centered around the idea of community and the notion everyone has something creative and interesting to contribute to the world. There are as many “Stone Soup” recipes as there are variations on the folk tale, but it’s hard to go wrong with Dolly Parton’s signature recipe, which can be easily changed to accommodate whatever you might have in your kitchen cabinets (or prepared meat-free) and is also super adaptable for occasions when a group can get together and everyone can throw something tasty into the pot.
DOLLY PARTON’S STONE SOUP
Ingredients
- 2 quarts chicken stock or canned low-sodium broth
- 1 pound russet potatoes, peeled and diced
- 1 (14 ½ ounce) can diced tomatoes
- 1 small head cabbage, coarsely chopped
- 1 pound turnips, peeled and diced
- 2 large carrots, diced
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 smoked ham hock
- 1 very clean stone (optional)
- Salt & Pepper
Directions
Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot.
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Isamu Noguchi, Stone Embrace
