Easy Stone Soup Recipe Classroom Food

STONE SOUP

Stone Soup image

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!

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

OL' FASHIONED STONE SOUP

Ol' Fashioned Stone Soup image

There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."

Provided by Sydney Mike

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

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

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.

MAY'S STONE SOUP

May's Stone Soup image

This recipe is for a vegan "Stone Soup." This is a great way to teach children basic cooking and kitchen skills while incorporating a story and an important lesson in sharing. This version is delicious but feel free to modify this recipe to use anything you find in your fridge.

Provided by Kara Taylor- Home Cooks Guide

Categories Kids

Time 35m

Number Of Ingredients 14

Ingredients

6 cups water
1 clean stone
1 1/2 teaspoons salt
1 celery stalk, diced
1 parsnip, peeled and diced
1 carrot, peeled and diced
1/4 cups diced onion
1 beet, peeled and diced
4 garlic cloves
3/4 cup chopped cabbage
1/2 cup chopped kale
1 large oyster mushroom, torn into pieces
4 sprigs of fresh thyme
2 Tablespoons chopped dill

Steps:

Place the water and stone in soup pot and bring it up to a boil.
Add all the other ingredients as they are cut, tender vegetables and herbs last.
Simmer until all the vegetables are tender. Taste and adjust the seasoning if needed.
Serve and enjoy!

GRANDMA'S STONE SOUP STEW

Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

STONE SOUP (GF, DF)

Stone Soup (GF, DF) image

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

3 small, whole red or white boiler potatoes, cleaned and scrubbed
1 quart (4 cups) filtered water
1 tbsp raw apple cider vinegar
6 red or white boiler potatoes, quartered
1 medium onion, diced
5 medium organic carrots, sliced
4 organic celery stalks, sliced
2 medium zucchini, sliced thick (or use 1 cup frozen green beans)
2 cloves garlic, sliced
2 tbsp chopped fresh parsley
6 sprigs fresh thyme
1 tbsp sea salt
1 tsp freshly ground black pepper
1 tsp dried basil
1 tsp dried oregano
3 bay leaves
5-6 organic chicken drumsticks, skin trimmed

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!

STONE SOUP

Stone Soup image

This recipe my mother told me about when I was 5 years old and I am passing it down to you all. The key ingredient is the scrubbed stone which is to be placed in the boiling water. Zaar won't recognize the ingredient so when you scrub yours along side the river bank, just plop it into the pot of boiling water. ONCE UPON A TIME,,, there were two unemployed and very poor men who decided to become beggars so they shouldn't starve to death. 'Well', they thought,'this will be easy'. They were turned down at every door and tavern and were shooed out of town. 'Eureka! I have an idea' said one fellow and he proceeded to fill his pot with water from the nearby river. He asked his companion to find a large rock and to scrub it on the rivers edge. The companion did just so and brought it to his friend just as the townspeople were drawing water from the river. The friend put the stone into the boiling water. 'Hey there, you two, just what are you cooking"? The fellow shouted across the river. "Why it's just stone soup! Please my friend, have a taste." So the new friend waded through the water and dipped his spoon into the stone soup. ''Gracious me, this is the best stone soup I have ever tasted! But you know, I have some onions and some beans in my kitchen that would make your stone soup taste spectacular. Would you mind?" ' Why no kind sir if you think it would help my meager soup'. Soon the laundress came over with an apron full of potatoes. 'Excuse me sir but if you are going to put his onions into your stone soup you surely would want my new potatoes to sweeten the taste." ''Well yes, we would...'' One by one the villagers dropped in their offers, a pheasant plucked clean, celery and radishes, rutabagas and turnips and even a haunch of beef. Finally after adding a bottle of fine wine the pot was filled to the top. "Patience dear villagers. As you all know stone soup cannot be rushed, It must simmer the full two hours''. While they waited some went home for honey cakes and loaves of bread and some went for cheese and fruit and even tables and chairs. Soon the hour arrived and the villagers dined on Stone Soup to their hearts content. No one could recall ever eating such delicious stone soup. As dark fell upon them they asked the beggar-men if they would serve stone soup again next midday. No, they lamented, they would be making coin soup and they would love to invite the villagers to dine. Hu-rah! They would bring coins, meat, fowl and cockles and perhaps bread for the coin soup and went home sated and content that they would dine better the next day.

Provided by Secret Agent

Categories Poultry

Time 4h

Yield 1 village full

Number Of Ingredients 13

Ingredients

6 gallons water, river, boiling (add the large scrubbed stone at this point)
2 cups beans
1 pheasant, plucked clean
1 haunch beef
1 bunch onion
1 bunch celery
new potato, peeled (1 apronful)
2 rutabagas
2 turnips
1 liter wine (fine)
salt and pepper
herbs, and
spices, to taste

Steps:

Put everything into the boiling water and simmer for at least two hours.
Serve to villagers.

STONELESS STONE SOUP

Stoneless Stone Soup image

This was my favorite story from grade school, and the soup is what I have always envisioned "Stone Soup" to taste like. It uses seven different vegetables and beef...but sorry...no stones. If you have something else to add to the pot...go for it!! We have all heard the story about Stone Soup, if not, here's a brief synopsis: The story is set in a small French village. Tired and hungry soldiers approach the villagers for food and a place to rest. The unknown soldiers frighten the villagers. The villagers hide their food and inform the soldiers that they do not have a place for them to sleep. The soldiers tell the villagers they will make soup from three smooth stones. The villagers are excited by this idea and eagerly help the soldiers gather the pot, water, and stones to make the soup. When the soldiers hint that a few vegetables will make the soup even better, the excited villagers run home and return with many of the vegetables they had previously hidden. The soldiers and villagers happily enjoy a huge feast together, the villagers even volunteer to bring meat, bread, and cider to the feast. After spending the night in the homes of several outstanding members of the village, the villagers and soldiers say their good-byes. The end of the story finds the once frightened villagers thanking the soldiers for having introduced them to stone soup.

Provided by Norge Warrior

Time 8h30m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb beef chuck (after trimming)
2 tablespoons Crisco (for browning meat)
1/4 cup flour (to coat meat with)
1 cup red onion (1/2 medium)
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 cups beef broth
3 (14 1/2 ounce) cans whole canned tomatoes
3 teaspoons sugar
3 tablespoons tomato paste
1 tablespoon Heinz 57 steak sauce
8 ounces potatoes
4 ounces carrots
1/2 cup peas
1/2 cup corn
4 ounces cabbage

Steps:

Highly recommend using a West Bend slow cooker with removable aluminum pan. If not, a large cooking pot will do.
Coarsely dice onion. Trim excess fat off of meat, and cut into 1/2" cubes. Toss meat with flour. Melt Crisco in slow cooker pan (or large pot) on top of stove (MED/HIGH), add meat (with flour) and diced onions. Fry until brown. Mix together salt, black pepper, garlic powder, and cayenne pepper. Sprinkle on meat and fry on MED/HIGH heat for about 2 minutes.
Place pan back on slow cooker base and set to power level 4 (MED/HIGH). Add beef broth, cover, and cook for 1-1/2 hours. If you do not have a crock-pot, cover large pot tightly, and slow simmer.
15 minutes before the first 1-1/2 hour cooking stage is completed, peel and cut potatoes and carrots into 1/2" cubes or wedges. Cut hard end off of tomatoes, wash out seeds, and cut into 1/2" pieces (reserve juice in cans). Core cabbage and rough chop about 1/8 head, for 4-OZ.
Add to pot potatoes, carrots, cabbage, tomatoes, peas, corn, sugar, and tomato juice from cans. Stir, cover, and cook for an additional 2 hours, stir every 1/2-hour (3-1/2 hour's total cooking time). If using a pot on stove, bring to boil and slow simmer for 2 hours.
Cool for 30 minutes, stir and serve.
Even better if stored in the fridge overnight. Freezes well, store in Ziploc freezer bags, 1-1/2 cups per bag. Thaw before re-heating, then re-heat slowly in microwave or stove top.

Nutrition Facts : Calories 387.8, Fat 20.2, SaturatedFat 7.4, Cholesterol 52.7, Sodium 1165.6, Carbohydrate 33.6, Fiber 5.7, Sugar 12.7, Protein 20.4

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Easy Stone Soup Recipe Classroom Food

STONE SOUP

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!

OL' FASHIONED STONE SOUP

MAY'S STONE SOUP

This recipe is for a vegan "Stone Soup." This is a great way to teach children basic cooking and kitchen skills while incorporating a story and an important lesson in sharing. This version is delicious but feel free to modify this recipe to use anything you find in your fridge.

GRANDMA'S STONE SOUP STEW

STONE SOUP (GF, DF)

STONE SOUP

STONELESS STONE SOUP

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