Easy Stone Soup Recipe Classroom Recipes

STONE SOUP

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.

STONE SOUP (GF, DF)

Steps:

• Pre-chop and have ready all of the ingredients before inviting your children to help. (I use a one-quart jar to place the water and vinegar in. I also recommend placing the soup ingredients into separate bowls to make it easier for your kids to add them.)
• Read the book Stone Soup together.
• Then, have each of your children place one small whole potato (stone) into a 6-quart slow cooker. Have your oldest child slowly pour in the water-vinegar mixture. (If you really want to be silly, sing a funny made-up magical song to get those stones all jazzed up about making some delicious, healthy soup.)
• Next, have your kiddos add each of the soup ingredients, starting with the seasonings.
• To make it even more fun for little ones, place the pre-chopped veggies in various areas of the kitchen. That way, as you call out what you need for the soup, your children can take turns running around to find the requested ingredient.
• Finally, add the chicken drumsticks. Stir to evenly distribute soup ingredients, and ensure chicken is submerged in water.
• Cover and cook on low approximately 8 hours (or on high about 5 hours). Then, a half-hour before serving, carefully remove the drumsticks and allow them to cool slightly. Also remove and discard the thyme sprigs and bay leaves.
• Use a fork to remove the meat from the bones (discard bones, or freeze for future bone stock). Shred the meat using two forks (or your fingers) and add it back to the crockpot. Stir to evenly distribute soup ingredients. Keep crockpot on warm for up to 30 minutes, until you're ready to serve.
• Ladle soup into individual serving bowls and enjoy the magical taste of healthy homemade stone soup!

OL' FASHIONED STONE SOUP

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.