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Dolly Parton's Stone Soup

Dolly Parton's Stone Soup

A delicious and traditional recipe from legendary country singer, Dolly Parton.
Ingredients
  • 2 quarts chicken stock or canned low-sodium broth
  • 1 pound russet potatoes, peeled and diced
  • 1 (14 ½ ounce) can diced tomatoes
  • 1 small head cabbage, coarsely chopped
  • 1 pound turnips, peeled and diced
  • 2 large carrots, diced
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 smoked ham hock
  • 1 very clean stone (optional)
  • Salt & Pepper


Directions

Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot.

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