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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dolly Parton's "Stone Soup"   
    Categories: Poultry, Potatoes, Vegetables, Pork   
         Yield: 8 servings   
       
         2 qt Chicken broth   
         1 lb Russet potatoes; scrubbed,   
              - peeled, diced   
    14 1/2 oz Can diced tomatoes   
         1 sm Head cabbage; coarse   
              - chopped   
         1 lb Turnips; peeled, diced   
         2 lg Carrots; peeled. diced   
         1 sm Onion; chopped   
         4 cl Garlic; minced   
         1    Smoked ham hock   
         1    Very clean stone   
              Salt & pepper   
       
     Pour the chicken broth into a large stockpot. Add in the   
     diced potatoes, diced tomatoes and their liquid, chopped   
     cabbage, diced turnips, diced carrot, diced onions,   
     minced garlic and ham hock.   
        
     Bring the soup to a boil over medium-high heat. Reduce   
     the heat to low and simmer it uncovered for about 2   
     hours. Stir the soup occasionally during simmering.   
        
     Scoop the ham hock from the soup and place it on a   
     cutting board. Remove the skin and discard. Remove the   
     meat and use a sharp knife to dice it. Add the diced   
     meat back into the soup, discarding the bone.   
        
     Taste the soup; it will have some saltiness from the   
     stock and ham hock, but you can add more if it needs   
     some, along with black pepper to taste. Remove the stone   
     from the soup. (You can wash the stone and save it for   
     the next batch.) Serve the soup while it’s hot. Serve   
     your soup along with this pecan chicken salad.   
        
     Dolly Parton, Dollywood, Tennessee   
        
     Makes: 6 - 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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