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.
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.
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.
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.
Simmer water and stone.
Add ground beef.
Add clean sliced and diced vegetables.
Simmer until done.
Pour the beef or chicken broth and water into a large pot.
Let simmer on low heat.
While the liquid is heating, wash potatoes, celery and carrots.
(Children may help with this step.)
Peel and dice potatoes and carrots.
Dice the celery.
Chop onion into fine pieces.
Drop the cleaned stone into the pot.
Add vegetables to broth.
Simmer for 30 minutes or until vegetables are tender.
Mix together; put in crock-pot.
Turn on 5.
Cook a whole day and a whole night.
Let it sit for awhile (because it will be hot).
Pour in bowls and eat.
Makes 100 bowls of soup.
Put in the amounts of spices and vegetables that you want. Let it boil undisturbed.
Let it bubble.
Let it brew.
Share Stone Soup with everyone.
day.).
2. FINISH SOUP Remove bones from slow cooker
Wash and cut vegetables.
Heat butter in skillet.
Add onions and celery and simmer until soft.
Remove from heat; slowly add 3 quarts of boiling water.
Add seasonings and vegetables, macaroni and rice; boil until vegetables are tender (about 20 or 30 minutes).
Add tomato soup; heat.
Add more water, if needed.
Cook the first 5 ingredients until tender. Then add celery soup, Veg-All and cheese. Simmer until cheese melts.
Bring the first 6 ingredients to a boil, then simmer 1/2 hour. Add rice, peas and beans; simmer for 1/2 hour.
Add carrots, potatoes and cabbage.
Bring to a boil.
Simmer 1 1/2 hours.
Add salt and pepper to taste.
Add tomato soup and simmer 15 minutes.
omeone to wash & rinse the stone, scrubbing thoroughly, then put it
Read story of Stone Soup to children.
Place stone in water (large stock pot is needed).
Add bouillon, tomatoes, onion and carrots.
Cook 10 minutes.
Add potatoes and celery and meat. After 10 minutes, add frozen vegetables, one box at a time.
Allow soup to boil gently between each additional box of frozen vegetables.
Cook on medium heat for 20 minutes, stirring often. Cut heat and simmer for 1 hour, stirring occasionally.
Makes large pot of soup to share.
Children love to help cook this.
Heat the oil in a saucepan, add the onion and saute for 3-4 mins until translucent. Mix in the carrots and ginger and saute for 2-3 mins. Deglaze the pan with 2 cups of water then cover and simmer for 15-20 mins.
Mix half the mango and the chili into the soup then blend using a blender. Season to taste.
Season the sour cream with salt. Divide the remaining mango between 4 glasses and pour over the soup. Top with sour cream then serve.
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
For dry beans only:
rinse beans of any dirt or debris.
Add beans and bay leaf to a good-sized pot, fill with water about 3 inches over beans.
Boil for 2 minutes, remove from heat, cover, and let stand 2 hours.