Stone Soup

This recipe was made after reading the book Stone Soup with my girls. The story talks about people that didn’t have enough food to eat in a village but when someone started with stones and then had the villagers add the 1 vegetable that they all had enough of then they had enough soup for everyone. My girls and I have acted this story out many times while preparing dinner in our crockpot or in our Instant Pot. What a fun way to get some yummy vegetables in our diet, while preparing dinner together. In our soup the “stones” are Lima Beans. The beautiful thing about this is that you can use whatever you have on hand or in the freezer. This is a super simple winter meal!

screen-shot-2016-12-29-at-5-31-36-am

 

 

 

 

img_3330

 

 

Cornbread recipe available here.

Print a Printer Friendly Version of Recipe
Stone Soup Recipe
INGREDIENTS:

10-12 oz Frozen bag of peas

Carrot, sliced in a food processor, halved

28 oz Tomatoes

32 oz Vegetable Broth

10-12 oz Frozen bag of green beans 

10-12 oz Frozen small or large Lima beans 

10-12 Red potatoes-cut into chunks or sliced and quartered in a food processor

1 onion

May add mushrooms if you have some on hand. We love Shitake, Cremini, Oyster…

1-2 tsp. Italian seasoning over the top

1 tsp. Basil 

1 tsp. Oregano

Add all ingredients to a crock pot on low for 8 hours.

OR Add all ingredients to an Instant Pot on Soup mode for 30 minutes.