“Stone” Soup

What to do with a beef bone and a varied assortment of vegetables? Make soup!

Feeling very “stone soup” (and, consequently, economical), I set about simmering a bunch of odds and ends in a pot. Ninety minutes later, delicious, filling soup. Eminently variable, try whatever you have on hand.



“Stone” Soup

  • 1 beef or pork bone with some meat on it
  • 3-4 c. cold water
  • A few slices of fresh ginger root
  • 1-2 cloves garlic, sliced
  • A few slices of hot pepper (optional)
  • Salt, to taste
  • 1 small daikon radish, peeled and sliced into coins
  • 1/2 small Japanese yam or white sweet potato, peeled and sliced into coins or half coins
  • 1/4 white or yellow onion, sliced thinly
  • 1/4 c. sliced mushrooms
  • 1/2 small Napa cabbage, sliced
  • 1-2 scallions, sliced
  • handful of cilantro
  1. Combine bone, water, ginger slices, garlic cloves, hot peppers, and a generous pinch of salt in a small pot. Bring to a boil and then cover, reduce heat, and simmer for 45-60 minutes.
  2. Add in your sweet potato and daikon slices. Cover and simmer for another 20 minutes or so or until they begin to soften.
  3. Stir in your mushrooms and cook for a few minutes. Stir in the Napa cabbage and let wilt. Serve sprinkled with scallions and cilantro.

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