1 small stone
3-4 cans vegetable broth (or make your own)
6 red potatoes (cut in slices about 1/4-1/2 thick)
3 carrots (peeled and sliced)
1 zucchini (sliced)
1 summer squash (sliced)
1 onion (diced)
3 cloves garlic (mashed through a press)
1 stalk celery (sliced)
1/2 bell pepper (sliced/diced)
1 cup green beans (fresh is best but canned/frozen works)
1 large tomato (chopped up)
1/2 cup peas (again fresh is best but canned/frozen works)
1/2-1 cup corn (frozen works better than canned for some reason)
salt & pepper
Butter or oil for sauteing the veggies
Shredded parmesan cheese
Have your child place a stone in a soup pot. Saute the garlic, onion,
green pepper, celery and carrots until the onion is tender. Add broth.
Add potatoes and squashes. Bring to a boil and add the remaining
ingredients (if you are using fresh veggies you can add them all at
the
same time.....canned/frozen will turn mushy if added too soon though)
Cook over medium-low heat until veggies are tender. Scoop out the
stone.......serve with parmesan cheese on top. Enjoy!