Ol' Fashioned Stone Soup - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon vegetable oil
1 medium onion, chopped
2 celery ribs, trimmed, chopped fine
1 large carrot, cut into coins
3 medium red potatoes, unpeeled, cut into halves
1/2 red bell pepper, chopped
1 large garlic clove, minced
6 cups chicken broth
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernel
2 cups cooked pasta (optional)
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup parmesan cheese, grated
1 cup crouton

Preparation

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'].
If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
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.
Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
Heat to boiling.
Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
Season to taste with salt & pepper.
Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.