Stone Soup Recipes

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.

Steps:

• 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.

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.

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.

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.