Both of my children loved the story “Stone Soup” when they were little. It is a story about making the most delicious soup from nothing more than water and a stone.  The man convinces everyone in the town to bring whatever they have to add to the soup and in the end he ends up with a huge pot of delicious soup (all from a stone and water). This soup is basically Stone Soup.

I started with chicken stock and then headed to the freezer and pantry to see what we had to use for soup. I found 1/2 a bag of frozen meatballs, a bag of frozen ravioli, a bag of frozen mixed vegetable, and a can of beans. The best part of this soup is you put in what you find and add spices to make it taste good.

Verdict:

Stone Soup is great because it will probably never be the same twice. You open your pantry and refrigerator and use up all the bits and pieces you can in your soup.

Don’t have chicken stock? Use beef stock, vegetable stock or tomatoes as your base.

Use meatballs, chicken breasts cuts into pieces or ground beef as your meat. Or you don’t have to add meat if you don’t want to.

Use canned, frozen or fresh vegetables. Whatever you have chop them up and throw them in the slow cooker or pot on the stove.  If using your slow cooker set it on low for about 6 hours or on high for about 3 hours. Make sure your meat is completely cooked through prior to serving.

Add salt, pepper, garlic, onion, parsley, basil, thyme or oregano to taste.

One hour before it is done (in the slow cooker) add pasta. Stir often to cook the pasta evenly On a stove top bring to a boil and add pasta 15-20 minutes or so before you are ready to serve.

Be creative! Try different combinations to see what you like best.