Go the library and take out the book Stone Soup by Marsha Brown.
Read the story before dinner.
Make the soup, then read the story again.
See if the children remember the ingredients. Scrub and chop all vegetables.
Put clean stone in pot.
Add all ingredients and cook for 1 hour or until vegetables are tender. See if your child doesn't agree if the soup isn't better when you remember the stone.
Read the story Stone Soup, where some weary travelers make soup with a stone and some offerings from some townspeople. Brown meat in oil.
Season with salt and pepper.
Add vegetables and cover with water.
Cook for 2 to 3 hours.
Don't forget to add a clean stone!!
Serves 25 hungry first graders.
Cook Stone Soup about 1 hour until potatoes are tender.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
e floating -- for a sweeter soup, leave them in, but take
Brown burger and onion in a large soup pot. Drain away excess grease.
Add carrots, rice, water, bouillon and tomato juice.
when rice is cooked (about 20 min), add peas, corn and green beans.
Cook to heat through- about 2-3 minutes.
Grated cheddar cheese can be sprinkled on top when served. I recommend it highly. I would not eat stone soup without it.
edium-low. Cook, uncovered, until soup is slightly thickened, about 1
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
Place all ingredients in a crock-pot and cook about 6 to 8 hours, until vegetables are tender.
(Amounts and selection of vegetables may be changed depending on personal preference). Parents may want to remove the stone soon after starting the soup. It does not tenderize well.
Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes.
Add remaining ingredients with enough water to cover.
Bring to a boil, skimming foam from surface.
Reduce heat to medium-low and simmer about 2 hours.
Remove ham hocks from soup; discard bones and cut
meat into bite-size pieces.
Blend into soup.
Ladle into bowls and serve hot.
Makes 8 servings.
Heat water in a large pot.
Add the stone.
Add rice, carrots, potatoes, celery and onions.
Boil until these ingredients are soft.
Add tomatoes, corn, peas, bouillon and salt.
Cook 10 minutes.
Remove stone.
Serve with crackers.
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
In
large
pot,
boil
Portuguese
sausage in water and tomato sauce.
Dice
carrot, celery and potatoes; add to pot. Add kidney
beans
and\tstring beans; bring to boil.
Boil on medium heat until vegetables are tender.
Add cabbage.
Cover and simmer for 15 to 20 minutes.
Serve hot.
Peel all vegetables.
Dice potatoes into bite size pieces. Slice carrots.
Slice onions into sections.
Shred cabbage.
Brown sausage lightly.
Add onions, cabbage and garlic; continue browning until vegetables are translucent.
Add tomatoes, tomato juice and herbs, potatoes and carrots.
Turn heat to low and cook two hours minimum or all day if you like.
Cook pasta al dente and add to soup right before serving.
Place kidney beans, chourico and
chicken in a large pot; cover with water.
Add salt and simmer until almost cooked.
Add kale, the potatoes and the macaroni and cook until done.
Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
acaroni is cooked.
This soup is easy to personalize to
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important