From Teresa J.
My friend, Teresa, first introduced me to this version of stone soup. She hosted a kids’ activity at her home where we read the book Stone Soup and then made our own soup using a combination of fresh and canned veggies the kids brought to share. Since then, my kids have enjoyed making stone soup on a regular basis. We simply chop up whatever veggies we have in the fridge and supplement with tomatoes and whatever else looks good from the pantry. I’ve adapted it below specifically for shelf-stable food storage, but it’s much tastier with fresh, in my opinion. –Mellyn
- 1 15-ounce can diced tomatoes
- 4 cups water
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 Tablespoon onion powder
- 2 teaspoons salt
- 2 cups potatoes (re-hydrated or fresh)
- 1 15-ounce can corn
- 1 15-ounce can green beans
- if available, we love celery, carrots and zucchini, too!
- Add diced tomatoes, water and seasonings to a large pot.
- Bring to a boil, and add fresh or dehydrated potatoes to the pot.
- Cook for about 20 minutes or until potatoes are soft.
- Add corn and green beans.
- Heat until warm.
- Adjust seasonings to taste.
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