Stone Soup Recipe For Classroom
Learn how to make Stone Soup, a classic American recipe perfect for classroom activities. This delicious and nutritious soup is a great way to teach children about sharing, cooperation, and the importance of community.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, diced
- 4 celery stalks, diced
- 1 zucchini, diced
- 1 potato, diced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cooked beans (optional)
- 1 cup fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Add the diced carrots, celery, zucchini, and potato to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes, vegetable broth, and water. Add the dried thyme, dried oregano, salt, and pepper. Stir well to combine.
- Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
- If desired, add the cooked beans to the soup during the last 5 minutes of cooking.
- Stir in the chopped spinach and fresh parsley. Cook for another 2-3 minutes, until the spinach wilts.
- Remove the pot from heat and let the soup cool slightly before serving.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Nutrition information (per serving): Calories: 150, Fat: 4g, Protein: 6g, Carbohydrates: 25g, Fiber: 6g
(Create a storytelling-style conclusion of at least 300 words about the Stone Soup Recipe For Classroom, highlighting its benefits for children, the joy of cooking together, and the power of shared meals.)