Recipe of the Week: Stone Soup

We have been studying the human body in our science lessons and today we learned about nutrition. (you can read that post here)

To go along with that lesson I assigned “Stone Soup” as our reading book of the day. We then of course had to have it for supper!

Audrey’s “Recipe” for Stone Soup!


One large stone (well cleaned) – optional haha
Beef stock (I make my own see recipe below)
Beef stew meat
Carrots – diced
Leeks – diced and well cleaned
Garlic – crushed
Potatoes – diced
Celery – diced
1 can fire roasted tomatoes
Any other veggies of choice – kale, corn, beans, etc…
salt and pepper to taste
Start by browning stew meat in large pot (because browned food taste good!). When evenly browned add in leeks and garlic. After a few minutes stir in about 1-2 T flour, this will help thicken the stock later. 
Add in beef stock and make sure to scrap the crunch bits off the bottom of the pan they are good flavor. Add remaining veggies and bring to light boil and reduce to simmer.

Cover and cook until all veggies are tender. Add salt and pepper to taste.
Beef Stock
I always make sure to get all the soup bones I can from the butcher when we have a beef butchered. But you can also just go to a butcher and ask for some.
Put soup bones, onion cut in half (peel and all), head of garlic cut in half (peel and all), carrots, celery, bay leaves, peppercorns, rosemary, basil and salt into a large stock pot or pan. Add water to cover all the goodness. Cover and bring to boil and reduce to simmer for 1-2 hours. Cool strain and remove fat. Use immediately or package in containers to freeze.

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