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Stone Soup

There are many variations to stone soup. The most common being a
little of everything put into one large pot with water and cooked
for 2-3 hours. Every year at Thanksgiving each child in my daughter's
class brings in something and they create a class stone soup for
parents. There is no organization as far as how much of what is
brought in.


Basic recipe

3 onions
8 carrots
3 stalks celery
2 cloves garlic
1 large parsnip
tomatoes (1-2 cans or fresh)
beans (1 can of your favorite, I usually use garbanzo)
water

Cover the vegetables with water (3-4 quarts). Add salt and pepper
to taste, I usually use whole peppercorns and add salt after cooking.
Cook until everything is the desired consistency (1.5-3 hours).

A few variations of this recipe are:

Replace the water with chicken stock.
Add pieces of meat.
Add extra veges.
Add noodles.

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