Stone Soup
  • 1in stone big enough that it won't get lostthe soup; quartz is good because it won't break downcooking
  • 1tbsp butter or vegetable oil
  • 1 medium onionchopped
  • 2 celery stalkstrimmed and chopped fine
  • 1 large carrot
  • 3 medium red-skinned potatoesunpeeled and cut into halves
  • 1/2 sweet red pepperchopped
  • 1 large garlic clovepressed
  • 6cups chicken broth or a combination of broth and water
  • 1 medium zucchinidiced large
  • 1 medium yellow squashdiced large
  • 1/2cup corn kernelsfresh or frozen
  • 2cups cooked tubettini or ditalini or other soup pastaoptional
  • salt & freshly ground black pepper
  • grated parmesan cheese
  • croutons
  1. The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.
  2. In another large pot, melt the butter or heat the oil, then saute the onion on medium-high for 2-4 minutes.
  3. Stir in the celery, carrot, potatoes and red pepper, sauteing for 6-8 mintes.
  4. Add the garlic and saute for about 30 seconds, then add in the broth.
  5. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil.
  6. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness.
  7. Season to taste with the salt and pepper.
  8. Before serving, sprinkle on the cheese and croutons, then ladle into individual bowls (minus the stone).
Recipe Notes

As a prelude to making this recipe with your kids, read aloud Marcia Brown's Stone Soup (Simon & Schuster Children's).  It tells the story of 3 hungry soldiers who come into a village and cleverly trick the peasants into sharing their food by making a lavish soup out of seemingly nothing but stones.  Like the soldiers' soup, this recipe turns basically whatever vegetables you have on hand into a hearty meal.

If your pantry's low on stones, you can let the potatoes fill that role.