Stone Soup Recipe Recipe 435

GRANDMA'S STONE SOUP STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
• Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
• Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
• Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

STONE SOUP (GF, DF)

Steps:

• Pre-chop and have ready all of the ingredients before inviting your children to help. (I use a one-quart jar to place the water and vinegar in. I also recommend placing the soup ingredients into separate bowls to make it easier for your kids to add them.)
• Read the book Stone Soup together.
• Then, have each of your children place one small whole potato (stone) into a 6-quart slow cooker. Have your oldest child slowly pour in the water-vinegar mixture. (If you really want to be silly, sing a funny made-up magical song to get those stones all jazzed up about making some delicious, healthy soup.)
• Next, have your kiddos add each of the soup ingredients, starting with the seasonings.
• To make it even more fun for little ones, place the pre-chopped veggies in various areas of the kitchen. That way, as you call out what you need for the soup, your children can take turns running around to find the requested ingredient.
• Finally, add the chicken drumsticks. Stir to evenly distribute soup ingredients, and ensure chicken is submerged in water.
• Cover and cook on low approximately 8 hours (or on high about 5 hours). Then, a half-hour before serving, carefully remove the drumsticks and allow them to cool slightly. Also remove and discard the thyme sprigs and bay leaves.
• Use a fork to remove the meat from the bones (discard bones, or freeze for future bone stock). Shred the meat using two forks (or your fingers) and add it back to the crockpot. Stir to evenly distribute soup ingredients. Keep crockpot on warm for up to 30 minutes, until you're ready to serve.
• Ladle soup into individual serving bowls and enjoy the magical taste of healthy homemade stone soup!

OL' FASHIONED STONE SOUP

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

Steps:

• Put everything into the boiling water and simmer for at least two hours.
• Serve to villagers.

STONE SOUP RECIPE RECIPE - (4.3/5)

Steps:

• In a large stockpot, heat the oil until shimmering. Add the onion and cook, stirring, on medium-low for five minutes. Add the potatoes and carrots and stir. Continue cooking for another 5 minutes. Stir in the broth and puree. Add the corn, tomatoes, meat, beans, peppers, and seasonings. Stir well and bring to a simmer. Simmer for 20 to 30 minutes until the vegetables are tender. Adjust seasonings.