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Stone Soup Recipe

Stone Soup Recipe

Stone Soup is a classic folktale about community, working together, and being thankful. Though it’s not a holiday-specific tale, it’s often told in the fall. Most kids can relate to the feast the people in the story have, as family and friends often bring dishes and come together to share a Thanksgiving meal.

This story was featured in our Fabulous Fall kit. Read aloud or tell the story of Stone Soup, then create a magical and memorable experience by making (and eating!) a pot of soup inspired by the folktale.

There are a few different ways to make Stone Soup. If cooking with a class or group of friends, you could ask each student/friend to bring an ingredient to contribute to the soup. If making the soup as a family, have each member help prepare an ingredient that will be added to the soup pot.

Here’s a sample recipe, but feel free to mix things up by adding other vegetables, meat, grains, beans, etc.!

Stone Soup Recipe

  • Large stone, cleaned very well
  • 1 pound lean ground beef
  • 1 large onion, minced
  • 1/4 cup minced garlic, or 2 tsp. garlic powder
  • 4-5 potatoes, cut into bite-sized pieces
  • 3–4 medium carrots, peeled and chopped
  • 12-ounce package frozen cut green beans
  • 12-ounce package frozen corn
  • 12-ounce package frozen peas
  • 1 1/2 TBSP Italian seasoning
  • Salt & pepper to taste
  • 2 TBSP Worcestershire sauce
  • 28-ounce can crushed tomatoes
  • 16-ounce can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 1–2 tablespoons red wine vinegar
  • 1 can (15-ounces) kidney beans, optional

Heat 1 TBSP olive oil in a large pot over medium heat. When hot, add onions, garlic, and carrots and sauté for 1-2 minutes or until the onions begin to soften. Add the ground beef and brown. Add Italian seasoning, Worcestershire Sauce, and season with salt and pepper. When the beef is done cooking, turn heat to medium-high and add stone, water, vinegar, crushed tomatoes, tomato sauce, beef broth, and potatoes. Bring to a boil, then reduce heat to medium and cook for about 10 minutes. Add the corn and beans and then continue to simmer until the potatoes are fork tender. Add peas. Season with more salt and pepper, if needed. No need to remove the stone before serving.

CROCK POT INSTRUCTIONS: Prepare the recipe as directed through browning the meat. Transfer to a crockpot and add all remaining ingredients except peas. Cook on high for 4-5 hours or low for 8-10 hours. Just before serving, add the peas and allow to warm.

INSTANT POT INSTRUCTIONS: Using the sauté setting on your instant pot, prepare the ingredients through the sauté step. Add all remaining ingredients and use the manual setting to cook for 5 minutes. Season to taste.

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