​Happy New Year-New You Stone Soup
aka black-eyed pease and collard greens - for luck and money soup
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January 2017

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For 2017 Stone Soup Shakespeare has a few resolutions in mind, and the first one we're tackling is to make more soup...and share that soup with you. So we're starting with a lucky New Year's Soup.

We're calling it a New Year's Soup because it used traditional black-eyed peas and collard greens which is rumoured to bring you luck and money when eaten on New Year's Day...we're pretty sure it is lucky every day though because it is just sooo good! It is hearty and has a nice kick. Whether you prepare it on New Year's Day or just a cold Winter's Day it is sure to fill you with a sense of "hygge."

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The soup is also really easy to share with friends, possibly before heading to the theater (just a suggestion). We made it on a Monday (when theaters are traditionally dark), so we didn't see live theater, but we did finally see the new Star Wars movie (by not naming it we figure we won't be dating this comment as we're pretty sure there's going to be a Star Wars something every holiday season for the foreseeable future).

This soup can easily be vegetarian by omitting the kielbasa. If you have a mix of diets at the table the kielbasa can easily be on the side. If you do though, we suggest reserving some celery leafs and adding them to enhance the depth of the broth.
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ingredients:

1 Magical Soup Stone
1-2 Tbsp olive oil
1 onion
1 shallot
1 jalapeno
1 medium carrot
4-5 celery stalks
1 medium white potato
1 medium new (red) potato
1 medium parsnip
5 small red radishes
1 pre-cooked Polish kielbasa
3 cups water (you can substitute chicken or *vegetable broth)
12 oz can of black-eyed peas
1 bunch collard greens
salt and pepper to taste

directions:

dice onion and shallot and begin to sweat in a soup pot with generous amount of olive oil (1-2 tbsp) on medium heat, periodically stir the mixture

add your soup stone

add dash of salt and diced jalapeños (with or without the seeds depending on your spice tolerance), keep stirring

dice celery, dice and peel carrots and add all to the pot, amuse me and stir your vegetables up again

peel and cut potatoes and parsnip into similar size pieces; add

add a bit more salt and pepper

dice and add radish (stir)

slice and add the kielbasa

let all the flavors melt together - keep stirring - about 5 minutes then add 3 cups of water, generously salt and cover, letting simmer until vegetables are cooked through

add black-eyed peas

simmer for another 10 minutes

at this point take the soup off the heat, once cooled put in the fridge and let the soup rest; I find the flavors intensify after a day left alone

when you are ready to serve, prepare the collard greens - rinse, de-vein, chop and salt

bring the soup to a simmer and add the greens until they are just wilted

finish the soup off with another few turns of a pepper grinder (about a tsp or two - your call)

serve with a sprinkling of parmesan and crusty bread (optional), it also goes well with a smooth red (a pinot or a sirrah works nicely - we indulged in Moon X Black Pinot Noir)​

*if you opt for vegetable broth be wary, the flavors are delicate and can easily turn mushroom-y if the broth you have is mushroom based - which would probably taste lovely, but is then a different soup


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Have a great recipe for Stone Soup you want to submit?  E-mail recipes@stonesoupshakespeare.com with your recipe and something about you.  If we choose your recipe to post, we'll send you an e-mail link to the site.  Even if you don't have your own recipe we hope you invite your neighbors over tonight and try your very own batch of Stone Soup.