How to Make Stone Soup

A great recipe for a new tradition. The making of "stone soup" is a fun new idea for people who gather semi-regularly. In recipe's where a real stone is used, the person at the gathering that receives a portion with the stone in it, is responsible for making the soup for the next gathering.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
• 1 tbsp. of butter or vegetable oil
• 1 medium chopped onion
• 2 chopped celery stalks
• l large carrot cut into small pieces
• 3 medium red potatoes, skinned and cut in half
• 1/2 sweet red pepper chopped
• 1 large garlic clove, pressed
• 6 cups of chicken broth
• 1 medium zucchini, chopped
• 1 medium yellow squash, diced
• 1/2 cup of corn
• 2 cups of cooked soup pasta
• salt and pepper to taste
• grated parmesan cheese
• croutons

1. Scrub and clean the stone thoroughly, and set aside.
2. In a large soup pot, melt the butter or (heat the oil). Saute the onion on medium heat until clear in color.
3. Stir in the celery, carrot, potatoes and red pepper, sautéeing for 6 to 8 minutes.
4. Add the garlic and sauté for about 30 seconds, then add in the broth.
5. Add the stone 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. Before serving, sprinkle on the cheese and croutons, then ladle into individual bowls. Serves 6 to 8.