Stone Soup

Earlier this month, on just another wet and dreary, winter day, we were feeling like we needed a little something to lift our spirits.  Peyton and I did a quick study (reading, really) of an internet version of the story,  Stone Soup,  and decided to make ourselves a warm, and scrumptious stone soup for dinner.  You've probably come across the story at some point in your life.  It has been a favorite for generations because of the moral(s), a worthy life lesson about the importance of sharing, pooling resources for the common good, and taking care of one another.  It is also a favorite because it is easy to retell, act out, discuss and makes for a fine science and/or cooking lesson, as well.  Anyone can make it, with any ingredients.  Really.  Start with a stone (the most exciting part, in our opinion) and water.  It can only get better from there.  Ours was delicious and nutritious; warmed our hearts and our bellies.  See the recipe that we (loosely) followed below, or visit:  http://www.tasteofhome.com/Recipes/Stone-Soup.  Enjoy!

Stone Soup Recipe

Stone Soup Recipe photo by Taste of Home

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After reading the “Stone Soup” story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor!

Stone Soup Recipe

• Prep: 15 min. Cook: 40 min.
• Yield: 12 Servings

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Ingredients

• 4 cans (14-1/2 ounces each) chicken broth
• 4 medium red potatoes, cut into eighths
• 1 yellow summer squash, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 cup frozen cut green beans
• 1/2 cup quick-cooking barley
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 4 cups salad croutons
• 1 cup shredded Parmesan cheese

Directions

• 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. Yield: 12 servings.

Nutritional Facts1 serving (1-1/8 cups) equals 259 calories, 8 g fat (3 g saturated fat), 47 mg cholesterol, 523 mg sodium, 26 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Stone Soup in Simple & Delicious March/April 2007, p41