Ol' Fashioned Stone Soup

• 1 tablespoon butter or 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 celery ribs, trimmed, chopped fine
• 1 large carrot, cut into coins
• 3 medium red potatoes, unpeeled, cut into halves
• 1/2 red bell pepper, chopped
• 1 large garlic clove, minced
• 6 cups chicken broth
• 1 medium zucchini, diced large
• 1 medium yellow squash, diced large
• 1/2 cup corn kernel
• 2 cups cooked pasta (optional)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup parmesan cheese, grated
• 1 cup crouton

1. Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup OR in a pinch, use a LARGE potato as a sybolic 'stone'.
2. If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
3. In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
4. Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
5. Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
6. Heat to boiling.
7. Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
8. Season to taste with salt & pepper.
9. Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.

butter, onion, celery, carrot, red potatoes, red bell pepper, garlic, chicken broth, zucchini, yellow squash, corn kernel, pasta, salt, pepper, parmesan cheese, crouton

Taken from www.food.com/recipe/ol-fashioned-stone-soup-213767 (may not work)