Stone Soup: Cooks with Books!

Cut the ends off the carrots and peel them.

Cut the peeled carrots into small rounds.

Trim the green beans by cutting off the ends and any bad parts, then cut them into smaller pieces.

Cut the potatoes into bite-size pieces without peeling them.

Add the beef broth to the pot.

Add the stone to the pot.

Add the prepared vegetables to the pot.

Add a drained can of corn (or frozen/fresh corn if available).

Bring the soup to a gentle simmer, allowing the vegetables to cook.

Remove the stone from the pot to avoid scraping the bottom while stirring.

Add about a half cup of barley to the soup.

Season with more salt and pepper to taste.

Optionally, add an onion or other herbs and spices if desired.

Stir in a little bit of pureed pumpkin for thickening and flavor.

Taste the soup to check for flavor.

Equipment Needed

Spice Level:

Dietary