Dear Reader,
"Soup's On!" I've been reading through some old recipes of mine and found two fabulous, favorite soup recipes. How could I have forgotten about them? Beef with Bean, and my version of Stone Soup.
One summer I taught a cooking class for my kindergartners and in the final class--that included a buffet for their parents--we made a big pot of Stone Soup. Inspired by the popular European folktale retold for centuries, Stone Soup was the perfect book and entree to end our classes, because the message in the story is about sharing. If everyone contributes just a little bit, big things can happen.
I'm going to make a big pot of Stone Soup and invite my family over for dinner. Of course everyone will have to bring something to add to the soup, and while we're waiting for the soup to finish cooking, I'll read my copy of the book to my grandchildren. You're never too old to read Stone Soup.
I'm giving away a storybook copy of Stone Soup. To enter the drawing, click here.
Suzanne's Version of Stone Soup
(I usually double this recipe and yes, I include the stones.)
2 carrots, sliced
1 garlic clove, crushed
1/2 onion, diced
12 oz. small potatoes, diced (leave the peels on)
3 celery stalks, sliced (not too thin)
4 oz. mushrooms, cut in half
14 oz. canned diced tomatoes
2 1/2 cups vegetable stock
1 bay leaf
ground black pepper to taste
2 big, good-looking stones
1 tsp dried mixed herbs
(I used basil, oregano, garlic and thyme. But you can use whatever you like. Be sure to crush the dried herbs with your fingertips as you add them to the soup.)
Add as many other vegetables as you like. Maybe corn and cabbage, too?
Add 2 stones. Nice big flat ones work best. Big enough so they couldn't be swallowed, and be sure to boil them in hot water first.
Simply put everything in a large pan. Bring to a boil, then cover and let simmer for one hour, stirring occasionally. Ladle into bowls.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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