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Stone Soup Recipe
As a prelude to making this recipe with your kids, read aloud Marcia Brown's STONE SOUP(Simon & Schuster Children's). It tells the story of three hungry soldiers who come into a village and cleverly trick the peasants into sharing their food--by making a lavish soup out of seemingly nothing but stones. Like the soldiers' soup, this recipe turns basically whatever vegetables you have on hand into a hearty meal. Our testers loved plopping a real stone into the broth, as we've described below, but if your pantry's low on stones, you can let the potatoes fill that role.
- Ingredients
- 1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
- 1 tbsp. butter or vegetable oil
- 1 medium onion, chopped
- 2 celery stalks, trimmed and chopped fine
- 1 large carrot, cut into coins
- 3 medium red-skinned potatoes (unpeeled, and cut into halves)
- 1/2 sweet red pepper, chopped
- 1 large garlic clove, pressed
- 6 cups chicken broth (or a combination of broth and water)
- 1 medium zucchini, diced large
- 1 medium yellow squash, diced large
- 1/2 cup corn kernels, fresh or frozen
- 2 cups cooked tubettini or ditalini, or other soup pasta (optional)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese
- Croutons
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- Instructions
- The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.
- In another large pot, melt the butter or heat the oil, then sauté the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sautéing for 6 to 8 minutes. Add the garlic and sauté for about 30 seconds, then add in the broth. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkle on the cheese and croutons, then ladle--minus the stone--into individual bowls. Serves 6 to 8.
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