Just in time for winter, we’re dishing up the recipe so you could recreate it at home.
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Throughout her 78 years on Earth, Dolly Parton has uttered manyunforgettable quotes.
One of our all-time favorites?
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“When I wake up, I expect things to be good.
So why not attempt to make the most of it if you’re able to?
“Thats such a lovely perspective no matter what you’ve been throughor are going through.
It also aligns beautifully with the story behind one of Partons signature Dollywood dishes: stone soup.
At the time, home was a rural two-room log cabin in the heart of the Smoky Mountains.
While the family’s size was abundant, funds were not.
Each of the 12 would head outdoors to search for the perfect stone.
“We took it seriously, as if the stones actually had some power to make the soup better.
“I can remember the feeling of having my stone picked to go in the soup.
of russet potatoes, peeled and diced; 1 (14 12-oz.)
can diced tomatoes; 1 small head cabbage, coarsely chopped; 1 lb.
Add the clean stone, if you opt to use it.
Over medium-high heat, bring this mixture to a boil, then reduce the heat to low.
This should take about 2 hours.
Using a knife, chop the ham into 12-inch pieces, then stir the meat into the soup.
Season to taste with salt and pepper.
Dish into bowls and serve piping hot, alongside crustybreadfor dunking and a cup of ambition, if desired.
Listen to Dolly Parton’s Biscuits & Jam Podcast
