Ol' Fashioned Stone Soup

Recipe by Sydney Mike
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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