Stone Soup

So this week was food week at our house. So we have been learning about healthy foods in hopes that it will inspire Spencer to eat healthy foods. I don't think it will work... Well today we are making Stone Soup. I don't know how many of you have heard of or read the book (it has been around for awhile and there are several different versions), but I like the one by Marcia Brown. This is the one with the three soldiers who wonder into a town full of stingy citizens. I don't really want to say "trick" 'cause they all share in the supper afterwards, anyway, through clever means the soldiers get the citizens to share their harvest.
It is a fun book and through surfing the web I found several recipies for Stone Soup. They are all very similar, but I chose the one off of the family fun website.
Here is the recipe for anyone interested in making this fun (hopefully delicious) soup with your kids or just by yourself.

1 stone, big enough that it won't get lost in the soup (clean it and boil it for extra clean...and to test to make sure the rock wont break down during cooking.)
1 tbsp. butter or veggie oil
1 med. onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 med. red skinned potatoes (unpeeled and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or combo of broth and water)
1 med. zucchini, diced large
1 med. yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked ditalini, or other soups pasta
salt and freshly ground black pepper to taste
Grated parmesan cheese
croutons

In a large pot, melt the butter or heat the oil, then saute the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sauteing for 6 to 8 minutes. Add teh garlic and saute for about 30 seconds, then add the broth. Put the stone in and bring to a boil. Add the zucchini, squash, corn and pasta, cooking for another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkly on the cheese and croutons, then ladle-minus the stone- into bowls. Serves 6 to 8.