Make a delicious soup using what you have on hand. Best when each family member contributes a different ingredient to the pot, and even better when the Stone Soup story is told to kick off the cooking! Ages 5+ ~60 min+
8 cups veggie broth
3/4 cup dried lentils (or a can of beans)
4-5 root veggies (carrots, turnips, and/or beets) chopped into bite sized pieces (if using beets, you can also chop and add the beet greens & stems)
1 bunch chard or kale, or a mix of both, coarsely chopped or torn
½ head broccoli or cauliflower (optional), chopped
¼ head cabbage (optional), chopped
1 small winter squash, pre-baked* and scooped out of skin into bite-size chunks (optional)
1 Tablespoon vegetable oil
1 small handful each of fresh oregano & sage
1 sprig rosemary (about 4-6 inches long)
salt and pepper to taste
- Place a big soup pot over medium heat, add the oil and the broth and bring to a simmer.
- Add lentils and root veggies. Bring back to a simmer.
- When the root veggies are starting to get tender, add the kale and chard (and broccoli, cauliflower, or cabbage if using). Bring back to a simmer and cook until all vegetables are tender.
- Add the fresh herbs toward the end of the cooking time.
- Add the pre-baked winter squash when the soup is done, turning off the heat and letting the squash bring down the temperature for serving.
- Serve with grated parmesan and good bread for a cozy cool weather meal!
* How to bake winter squash: Preheat the oven to 350 degrees F. Cut the squash in half, scoop out the seeds and stringy stuff, and poke the skin a few times with a fork. Fill a baking pan with ½ inch of water, and place squash cut edges down in the water. Bake for 20-30 minutes, until it’s easy to push a fork into the flesh. Now you’re ready to scoop the flesh out of the skin and use it in your soup.
Hear the book Stone Soup: