Stone Soup Recipe For Classroom

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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.


  • 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


  1. 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.
  2. Add the diced carrots, celery, zucchini, and potato to the pot. Cook for 5 minutes, stirring occasionally.
  3. Pour in the diced tomatoes, vegetable broth, and water. Add the dried thyme, dried oregano, salt, and pepper. Stir well to combine.
  4. Cover the pot and simmer for 30 minutes, or until the vegetables are tender.
  5. If desired, add the cooked beans to the soup during the last 5 minutes of cooking.
  6. Stir in the chopped spinach and fresh parsley. Cook for another 2-3 minutes, until the spinach wilts.
  7. 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.)