Stone Soup

Of course, as an Early Childhood Educator, I have a passion for my work.  It's a great day when my passion for my work and my passion for cooking come together.
Remember the story "Stone Soup?" (There have been many versions of it over the years.) - The stranger(s) comes to the village of grumpy people (or a single grumpy person) and tricks them into being generous, by pretending to make soup from a stone (or stones.) Well, we had introduced that story to the kids and got them each to bring an ingredient for making stone soup. It turned out beautifully. Just a basic vegetable soup, but so easy and delicious.

Stone (Vegetable) Soup
Saute in bottom of large soup pot:
1 onion, diced
2 stalks celery, diced
1 Tbsp olive oil
Add:
3 carrots, diced
3 potatoes, diced
1/2 cup barley (or rice for gluten free option)
2 vegetable bouillon cubes
4 cups water
1 lg can tomatoes (sometimes it is nice to use just the juice, if you don't like lumps of tomatoes)
Simmer above until veggies and barley are cooked.
Add:
1 cup frozen corn
1 cup frozen peas
1 can white beans (rinsed and drained)
Salt and pepper to taste.
Simmer for 5 more minutes.

I know.... too easy, right? Soup is. So many variations exist. Adding cabbage to this one would be delicious. Lots of people like pasta in their soups, but it pays to cook it first and throw it in at the end, to avoid the humungous slimy noodle thing that happens with over-cooked pasta. Throw in some rice, black beans and chili powder instead of the white beans and you've got a great southwestern option. Mmmmm. Maybe May should be soup month on The Normal Vegan.... more to come :)