Ol' Fashioned Stone Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon butter or 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 celery ribs, trimmed, chopped fine
• 1 large carrot, cut into coins
• 3 medium red potatoes, unpeeled, cut into halves
• 1/2 red bell pepper, chopped
• 1 large garlic clove, minced
• 6 cups chicken broth
• 1 medium zucchini, diced large
• 1 medium yellow squash, diced large
• 1/2 cup corn kernel
• 2 cups cooked pasta (optional)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup parmesan cheese, grated
• 1 cup crouton

Recipe

• 1 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'].
• 2 if making the soup with a group, be sure that each person has brought together one or more of the ingredients.
• 3 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.
• 4 add garlic & saute about 30 seconds, then pour the broth into the large pot.
• 5 use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the large pot.
• 6 heat to boiling.
• 7 add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
• 8 season to taste with salt & pepper.
• 9 before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.