Soup and Stones. It's What's For Supper.

The big cast iron pot sits on the stove, its contents gently simmering, a savory aroma wafting in tendrils of steam. Whiffs of garlic, onion and other scents, not quite definable, fill the kitchen. My husband comes home after a long day of work, walking in from outside where the temperatures are once again sinking to below zero. “Mmmm something smells good. What’s for supper?”

“Potato soup,” I call out, checking a chunk of potato to see if it’s soft yet.

He utters a happy moan that lets me know this is just what his hunger is craving.

There is something about making soup that speaks to my heart. It’s more than the convergence of ingredients to provide sustenance. It’s about the basics of provision, comfort, economy, and health.

When I was little, one of my favorite folk stories was the one about stone soup. It begins with two strange men entering a village, hungry and asking for food. The town is poor and has nothing to offer them, so the two men set out to make soup using their magic stone. Curiosity soon drives the villagers to watch. The strangers slyly suggest just a few extra ingredients might really make the soup delicious. One by one, the townsfolk remember a few carrots, onions, or potatoes they just happen to have tucked in cupboard. Finally, a delicious and satisfying soup emerges, able to feed the whole town, and the legend of the magic stone is born. The moral of the story, of course, is cooperation in a time of scarcity can work for the common good.

In times when my own economics are lean and the cupboards are bare, I think of that magic stone and can almost always come up with enough of "this and that" to create a hearty meal. A can of tomatoes here, a couple partial bags of frozen peas or corn there, left over chicken, and a half a bag of whatever noodles I have in the pantry, add water or broth, and voilà! Dinner! And I have the satisfaction of provision in the form of a tasty, hearty and nutritious soup.

Nobody knows the comfort value of food like a church congregation. If a church doesn't know how to throw a good potluck, I would strongly encourage you to question their spiritual validity and run. Run far away, to the nearest pie-baking, casserole-cooking congregation you can find. Truly, these kind will be God’s people. I love my church family: they are good cooks! In times of illness, death, or birth, someone can be counted on to deliver a nice pot of stew or soup. Nothing speaks comfort and health like someone’s homemade touch of love in the form of vegetables and broth, the steam touching your nostrils and calming your spirit even in the midst of personal crisis.

Soup is the perfect dining out selection too. Big city menus are especially suspect. Filled with fishy options that aren't quite cooked (seared tuna anyone?), or cream and butter laden pastas I know I will regret, or skimpy crudités that some snooty place is trying to pass for a meal (please), I can always count on a bowl of soup to fill my stomach without making me feel stuffed and yet offer tasty satisfaction. Every small town worth its weight in diners has a place that still sells a good bowl of beef barley soup with a hunk of crusty homemade bread on the side. 

What's for your supper tonight? Small villages and towns all over know the secret to a good soup. Find a clean stone and get ready. A little kitchen magic delivering comfort, love and provision is about to happen.

Vegan Potato Soup (cooking time 30 min.)

5-6 medium sized potatoes, diced

3-4 carrots cut into thin chunks (you can use frozen corn too for variation)

½ onion finely diced

2-3 garlic cloves, minced

1 tsp of oil

½ cup-  ¾ cup almond milk (if you don’t care if its vegan, just use regular milk, or half and half)

Salt, pepper, garlic salt, onion salt, smoked paprika or other spices to your taste.

Place diced carrots and potatoes in pot and just cover with water. Slowly simmer until they are soft.  Meanwhile, lightly brown onion in oil and add to soup. Throw garlic in oil and just lightly brown—careful so it doesn’t burn. Throw it in the soup too. Sprinkle in your spices to your taste. Simmer and let your house fill with the fragrance of love. When the carrots and potatoes are soft, scoop out a couple of cups and blend in blender or food processor until smooth, toss back into soup. Let the rest of the soup stay in soft chunks—adds nice texture. Mix in the milk and stir until just heated. Enjoy! (Serves 5-6 depending on how hungry you are!)