Wow! It was finally Stone Soup Day! What a fun time we had! Thank you to all the families that donated veggies for our soup....it came out great! We had the Stone Soup that we made together and then we had the "real" Stone Soup that I made in the kitchen. I have had requests for the recipe, which I have included.
But first, the "faux" Stone Soup recipe included our 3 stones, water, salt and pepper and the veggies. Everyone was very interested in seeing purple potatoes for the first time, discussing how celery grows and saw carrots with the green tops on. Three stones were added to the water, then the salt and pepper, etc. Children saw how everything gets washed then cut up for the soup. Then the pot was wisked away and the real recipe began:
"Stone Soup" Recipe
1 large onion chopped
1/4 cup olive oil
1 heaping T. of crushed garlic
1 can stewed tomatoes
2 cans kidney beans rinsed
1 lb. (approximately) carrots either cut into chunks or use baby carrots
1 bunch celery chopped into chunks
1 lb. potatoes chopped into 1/4s
2 boxes of chicken or veggie broth ( 32 oz. size)
Carmelize onion and garlic in a large soup pot on medium high heat. Saute until soft. Add carrots, celery, potatoes and stewed tomatoes and cook until veggies are done. Add beans during the last 10-15 minutes so the do not become too mushy. Ready in 30 minutes. Add additional spices to taste. One of my favorite "go to" seasonings is from Trader Joe's called "21 Seasoning Salute". It is salt free and has a medley of onion, pepper, celery seed, parsley, etc.
We had about a 90% success rate on children enjoying the soup, some had seconds, some struggled through eating a few bites. All and all a "do over" for sometime soon in the future on a cold day. The children loved the idea that the stones could make such a delicious meal!
Happy Day to all,
Miss Sue
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