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Ol' Fashioned Stone Soup

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“There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
  2. If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
  3. In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
  4. Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
  5. Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
  6. Heat to boiling.
  7. Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
  8. Season to taste with salt & pepper.
  9. Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.

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