Growing Chefs! Ontario Stone Soup

Stone Soup

Soup from a stone? Fancy that! This recipe based on an old folk tale is actually quite delicious. Don’t believe us? Try it!
Serves 6-8
1 tablespoon olive oil1/2 pound chorizo, ham or leftover cooked meat, diced2 large baking potatoes, peeled and cut into cubes3 ribs of celery, chopped3 carrots, peeled and chopped1 large onion, chopped3 cloves garlic, minced1 bay leaf1 can chickpeas, drained1 can diced tomatoes1 teaspoon smoked paprika1 teaspoon dried basil1 teaspoon oregano4 cups chicken stock Salt to taste Pepper to taste
Large potStrainerWooden spoonMeasuring cupsMeasuring spoonsCan openerCutting boardPeelerRaspParing knife or safe chopperDish towelTasting spoons

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Dice the cooked meat you are using into small pieces and set aside in a bowl.

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Peel the potatoes, and cut them into finger sized pieces. Dice the potatoes into pieces approximately 1 cm.

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Cut off the tip and the root end of the celery, and cut it into finger sized pieces. Cut it in half lengthwise, and dice it into pieces approximately 1 cm.

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Peel carrots, and cut them into finger sized pieces. Dice the carrot into pieces approximately 1 cm.

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Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.

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Cut the root end off the garlic. Grate garlic finely using the rasp.

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Open the can of chickpeas, and drain the liquid. Open the can of tomatoes. Measure smoked paprika and add it to tomatoes. Measure chicken stock.

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Get Cooking!

Place the pot on medium heat and add the oil. Add the chorizo (or whichever meat that you have chosen) and cook for 2 minutes.

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Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook stirring frequently, until the vegetables have softened, about 7 – 8 minutes.

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Add the chickpeas, tomatoes, paprika and chicken broth. Bring to a low boil for about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 – 15 minutes.

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Taste, and adjust seasoning if necessary.

Stone soup