Stone Soup

Raising five children on a soldier’s pay was never easy, especially as I was a stay at home mum and so we only had the one income coming in.  I never wanted my children to always know where their mum was.  It was a choice that my ex husband and I made early on in our marriage, that our children would be raised by us and nobody else.  I have never regretted that choice.  It did mean however that I oftimes had to really make the pennies stretch, especially around this time of year when there were so many other things to spend our money on! 

Thankfully I was always a good cook and quite adept at creating something very delicious out of not a lot!  Tasty dishes such as this stone soup I am showing you today  . . . 

 I used to give these simple budget stretching dishes somewhat exciting names!  Stone Soup was one of my children’s favourite stories and so this simple cabbage, tomato and rice soup became known as Stone Soup.  

Heat the olive oil in a large saucepan.  Add the onion, cabbage and sugar. Cook, stirring occasionally, over medium low heat for about 15 minutes, until the cabbage has begun to soften and is beginning to brown.  Add the vegetable stock, tomatoes, dillweed, parsley, seasoning salt, lemon juice and rice.  Bring to the boil, then reduce to a simmer.  Stir occasionally for 30 to 40 minutes until the cabbage is butter tender.  You may need to add a bit more water depending on how thick you like your soups.

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The English Kitchen
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