Vegetable “Stone” Soup

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

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Grandmommie’s Mexican Squash

I remember my great grandmother making this squash recipe at a large family gathering. I think it was the first time I tasted zucchini and liked it! Since then, I’ve developed quite an appetite for this prolific vegetable, and it’s on our table year round! We don’t use a lot of Velveeta at our house, but it stores reasonably well (for about 6 months at a time) and provides some variety when my kids get tired of the same veggies. –Mellyn  Continue reading

Twirly Italian Chicken Soup

The flour in this soup gives it a creamy texture without the additional calories of cream, and the oregano and basil give it an Italian flavor that my family finds irresistible! The Hobbit (our curly-haired youngest with the appetite of a hobbit!) eats 2 or 3 bowls of this every time I serve it! –Mellyn Continue reading

Best-Ever Minestrone Soup

–From Melinda E.

Melinda shared this delicious soup with our family, and we’ve been making it ever since! It really is the BEST Minestrone Soup ever. Filled with delicious fresh ingredients when you can get your hands on them**, it also cooks up beautifully with shelf-stable ingredients. Melinda said it’s very forgiving –if you’re missing an ingredient, no worries. It still tastes great! Since she served it to us with scones and honey on the side, we always do the same. –Mellyn

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Hearty Veggie Lasagna

When I open a can of freeze dried vegetables I like to use them within about 3-6 months — just because they look best and taste best in this time frame.  This recipe is an awesome way to make dinner and help use whatever is left of the freeze dried veggies in the house. Talk about win-win! Continue reading