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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

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