Just like in the old folk tale, this stone soup recipe feeds a crowd. While you could start with homemade stock, this bean soup calls for purchased chicken stock to speed up prep time a bit.
1 cup Firm dried field peas, black eyed peas, or other desired beans
As required Kosher salt, to taste
As required Freshly ground black pepper, to taste
1 Meaty ham hock
2 tablespoon Unsalted butter, plus more to butter dish
0.5 cup Carolina gold rice
12 cup Chicken stock
1 Meaty ham hock
3 Large cloves garlic, peeled
3 tablespoon Extra virgin olive oil
3 tablespoon Butter
3 cup Diced onion
1 teaspoon Aleppo pepper
3 Fresh bay leaves
2 cup Carrots
2 cup Rutabaga
14.5 ounce 3 cans diced tomatoes, drained
2 cup Pumpkin
2.5 cup Hearty greens, such as collard or kale
Nutrition value
416
calories per serving
26 g Fat32 g Protein14 g Carbs7 g FiberOther
Current Totals
26 g Fat
32 g Protein
14 g Carbs
7 g Fiber
MacroNutrients
Carbs
14 g
Protein
32 g
Fiber
7 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
128 mg
Iron
5 mg
Vitamin A
1337 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
42 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
101 mg
Manganese
1 mg
Phosphorus
350 mg
Selenium
32 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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