Mays Stone Soup Recipes

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OL' FASHIONED STONE SOUP



Ol' Fashioned Stone Soup image

There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."

Provided by Sydney Mike

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

STONE SOUP



Stone Soup image

A tasty, hearty, and yet simple and no-frills soup, created with nothing more than a carefully-selected local stone and water.

Provided by Matt Clifton, Nerds with Knives

Categories     Entree     Main Course     Soup

Time 1h

Number Of Ingredients 2

1 Stone (approx 10 inches in diameter)
2 quarts water

Steps:

  • Place stone and water in a large (4 quart or larger) stock pot.
  • Bring water to a simmer and maintain low heat for 30-40 minutes. Stir as needed and taste (see article for items we used to stir soup). When ready, remove and discard the stone and ladle soup into separate bowls.
  • You can refrigerate or freeze any leftover soup.

Nutrition Facts : Calories 1 kcal, Sodium 16 mg, ServingSize 1 serving

STONE SOUP



Stone Soup image

After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

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