Tuesday, November 13, 2007

Stone Soup on the River

Weather in California during November can be a mixed bag of extreme weather. One day it can be pouring rain and another, it can be sunny and warm. I'm looking out the window and all I see is blue skies. Country Mike just did an outdoor rafting trip last Sunday. He said it was warm and sunny and his friends had a blast. River trips in the fall demand a piping hot soup to close the day. Here's a really quick soup to do in the great outdoors.

1 palm-size river rock (check for cracks or fissures; should be round and solid)
water to add if necessary
3 cans of your favorite minestrone soup (Campbells, Wolfgang Puck, etc)
1 can of red kidney beans
1 can of corn
various vegetables; suggest carrots, peas, broccoli, asparagus, etc
leftover pasta

Heat up the grill or camp fire. Place a large pot on the heat. Have your child add the clean rock. Add cans of soup. Add kidney beans and corn. Add carrots and any hard vegetable like small pieces of potato. Cook until boiling. Add broccoli and aspargus, stir until semi-hard. Add peas and pasta before serving. Serve this hot soup with a crusty toasted grilled bread. Or just open up a bunch of hardy whole wheat crackers. This is an ideal soup for a vegan or vegetarian. For those meat eaters, add cooked meat before the broccoli and asparagus. I like adding leftover roasted chicken to this.

Then read the story of Stone Soup to your children. They will be fascinated by the cooking process outdoors.

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