RECIPES (Only for Kids who can use a sharp knife and a hot stove)
STONE STEW with Tofu
They used to call it stone soup. Someone would put a pot of water on the
fire with only a stone or two in it. Then they would invite others to join
the 'feast' and bring whatever they could add to the soup. As the party
grew so would the pot of soup and hopefully a great meal would result.
This stew is like that. You start with a pot of water and add whatever you
have on hand or get the following ingredients and prepare and add them as
you go:
4 quarts of water, place in large pot on high heat. While water heats to boiling, add:
6 medium size potatoes peel and dice, add to water. (If desired) add a pinch of salt;
6 medium size carrots scrub and slice or cut into chunks, add to water;
3 or 4 stalks of celery split & sliced, add to water;(CAREFUL! Water should be boiling)
3 to 6 small green onions (optional, if on hand) slice, add to water;
one small or 1/2 large onion chop or dice small, add to boiling water;
(IF POT IS BOILING RAPIDLY, REDUCE HEAT TO MED. HIGH, continue boiling);
one small or 1/2 large zucchini squash dice small to medium size pieces; add to pot;
one small or 1/2 large green pepper chop small, add to pot;
one -two cups broccoli florets in small pieces (Optional, if on hand) add to pot;
8 ounces (1 cup) tofu chop very small, add to pot;
one cup barley add to pot;
2 cups noodles (bow ties, sea shells, spirals, or whatever is on hand, add to pot;
one can Great Northern beans rinsed well and drained, add to pot;
By now water should have been boiling for about an hour as ingredients were
prepped and added. Reduce heat to medium low, add herbs or seasonings to taste.
Try about 1 teaspoon of garlic salt, a few dashes of "Mrs. Dash" or similar seasoning
but DO NOT OVER SEASON OR ADD TOO MUCH SALT. The taste of the mixed
vegetables should predominate. (VEGETABLES RULE!)
Allow to simmer one hour on low to medium-low heat, stirring often. Soup will thicken.
Cool a spoonful and taste often during simmering, adding salt or seasoning to taste.
Makes about 5-6 quarts of thick soup. Feed a small army or save for up to 4 days in
refrigerator. Or place small portions in freezer-safe containers when cool and freeze.
Frozen servings can be warmed with a little water for great instant meals anytime.
