Stone Soup

Name: Stone Soup
Ingredients: 8 quarts water; 3 smooth clean stones (optional); 2 Tablespoons salt; 1 teaspoon pepper; 1 dozen fresh carrots, stems removed; 1 head cabbage; 1 1/2 lbs. sirloin beef with bones (ex: 4 T-bone steaks); 1/2 dozen large potatoes, cut in quarters; 1 cup barley (optional); 1 cup whole milk or cream (optional); 1 large clove fresh garlic; 1 large fresh onion, cut in half; 5 sprigs cilantro, flat parsley, or oregano

13 ingredients

11 steps

Ingredients

8 quarts water
3 smooth clean stones (optional)
2 Tablespoons salt
1 teaspoon pepper
1 dozen fresh carrots, stems removed
1 head cabbage
1 1/2 lbs. sirloin beef with bones (ex: 4 T-bone steaks)
1/2 dozen large potatoes, cut in quarters
1 cup barley (optional)
1 cup whole milk or cream (optional)
1 large clove fresh garlic
1 large fresh onion, cut in half
5 sprigs cilantro, flat parsley, or oregano

Directions

1

Bring water to a boil, adding salt.
2

Add beef, barley, onion, and garlic.
3

Cook 30 minutes or until fork tender.
4

Cut vegetables into large bite-sizes, and add to pot.
5

Return to boil and simmer 20 minutes or until vegetables and barley are tender.
6

Add milk/cream. (optional)
7

Finish with sprigs and pepper.
8

Let stand covered 10 minutes.
9

Serve optionally with bread, a roast, and cider!
10

Cook's note: I usually do not add milk because the soup tastes the same plus it looks milky.
11

Cook's note 2: I like to add barley or Mexican rice because it adds more flavor.