Basic Stone Soup


This recipe is based on Marcia Brown's Caldecott award-winning book.

For Holmes' Thursday, October 5th class.

Download the Recipe.

Ingredients

  • 1 round clean stone (large enough, so that no one chokes on it)

  • 1 32 oz. carton beef broth

  • 4 medium red potatoes, cut into quarters

  • 2 medium carrots, chopped

  • 1 medium onion, chopped

  • 2 celery ribs, chopped

  • 1 clove minced garlic

  • 1 teaspoon dried thyme

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

  • 1 lb. (browned in a skillet) stew meat

  • 1 cup green beans

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 4 cups salad croutons

  • 1 cup shredded Parmesan cheese

Directions

  1. In a slow-cooker, combine all the ingredients except for the croutons and cheese. Put on high heat and cook for 3-4 hours on high, or 7-8 hours on low, until the veggies are tender.

  2. Serve with croutons and sprinkle cheese on top.

Yields: 8 servings.

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