Basic Stone Soup
September 2010

Ingredients

1 magical stone 

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 

shredded parmesan cheese

Instructions

1) place a stone in a soup pot

2) saute the garlic, onion, green pepper, celery and carrots until the onion is tender

3) add broth

4) add potatoes and squashes

5) 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)

6) cook over medium-low heat until veggies are tender.




scoop out the stone and save for your next batch, then serve with parmesan cheese on top and fresh bread on the side