Stone Soup
Friday, February 13th, 2009Since I’m on the theme of my childhood this month, I can’t help but mention one of my favorite childhood stories as well. Stone Soup is a Grimm’s fairytale about a community that is living in scarcity, everyone hoarding what they have, thinking that there will not be enough to last. (sound familiar?) Then, one wise stranger says she can make a soup from a stone. She boils a pot of water and adds a stone, stirring and tasting with glee in front of the entire neighborhood. Slowly, each of the neighbors contributes to the concoction with the potatoes, carrots, meats, and other goodies they have hidden and hoarded in their homes. Eventually, the pot is full, bubbling, and tasty as can be…and there is enough to feed all the families on the block.
The fun truth of this recipe (stolen from a Google search) is that everything is optional. The best way to fix Stone Soup is to call a few friends to come to dinner, each one providing whatever it is that they have on hand that could be good in a soup. The energy of the stone (the first ingredient) will infuse the food with laughter, truth, love, and communication to carry the evening into a community bonding experience.

3-4 cans vegetable broth (or make your own)
6 red potatoes (cut in slices about 1/4-1/2 thick)
3 carrots (peeled and sliced)
1 zucchini (sliced)
1 summer squash (sliced)
1 onion (diced)
3 cloves garlic (mashed through a press)
1 stalk celery (sliced)
1/2 bell pepper (sliced/diced)
1 cup green beans (fresh is best but canned/frozen works)
1 large tomato (chopped up)
1/2 cup peas (again fresh is best but canned/frozen works)
1/2-1 cup corn (frozen works better than canned for some reason)
salt & pepper
small amount of butter or oil for sauteing the veggies
1 small CLEAN and STERILE stone
shredded parmesan cheese
have your child place a stone in a soup pot
saute the garlic, onion, green pepper, celery and carrots until the onion is tender
add broth
add potatoes and squashes
bring to a boil and add the remaining ingredients (if you are using fresh veggies you can add them all at the same time…..canned/frozen will turn mushy if added too soon though)
cook over medium-low heat until veggies are tender.


