Life Lab

Life Lab cultivates children's love of learning, healthy food, and nature through garden-based education.

Stone Soup

Stone Soup

Make a delicious soup using what you have on hand. Best when each family member contributes a different ingredient to the pot, and even better when the Stone Soup story is told to kick off the cooking! Ages 5+ ~60 min+

8 cups veggie broth 

3/4 cup dried lentils (or a can of beans)

4-5 root veggies (carrots, turnips, and/or beets) chopped into bite sized pieces (if using beets, you can also chop and add the beet greens & stems)

1 bunch chard or kale, or a mix of both, coarsely chopped or torn

½ head broccoli or cauliflower (optional), chopped 

¼ head cabbage (optional), chopped

1 small winter squash, pre-baked* and scooped out of skin into bite-size chunks (optional)

1 Tablespoon vegetable oil

1 small handful each of fresh oregano & sage 

1 sprig rosemary (about 4-6 inches long)

salt and pepper to taste

Steps

  1. Place a big soup pot over medium heat, add the oil and the broth and bring to a simmer.
  2. Add lentils and root veggies.  Bring back to a simmer.
  3. When the root veggies are starting to get tender, add the kale and chard (and broccoli, cauliflower, or cabbage if using). Bring back to a simmer and cook until all vegetables are tender.
  4. Add the fresh herbs toward the end of the cooking time. 
  5. Add the pre-baked winter squash when the soup is done, turning off the heat and letting the squash bring down the temperature for serving.
  6. Serve with grated parmesan and good bread for a cozy cool weather meal!

* How to bake winter squash: Preheat the oven to 350 degrees F. Cut the squash in half, scoop out the seeds and stringy stuff, and poke the skin a few times with a fork. Fill a baking pan with ½ inch of water, and place squash cut edges down in the water.  Bake for 20-30 minutes, until it’s easy to push a fork into the flesh. Now you’re ready to scoop the flesh out of the skin and use it in your soup.

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Life Lab 40th
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