How to Collect the "Stones":
The watchword is edible. Edible but not serviceable. Every time you cut a vegetable and have some good food left on the end. Any little scrap of food that might not be the right size or shape, but is perfectly good food. Any food that is perhaps a bit over ripe but would be fine cooked. Cut these foods in bite size chunks and freeze them in quart containers. When you've got 14 qt containers you're ready to roll.
How to Cook the Soup:
- Basically you can make any soup you want out of your stones. If its been a long day and you're not in a creative mood, here's how to cook mine (This stuff is painless, I swear it cooks itself!)
- Take the 14qts of Stones and dump it in a 4 1/2 gallon pot. Put the flame on high and cover.
- After about 10 minutes you should be able to separate the stones with a cooking spoon. Then add 1 can of crushed tomatoes (6lbs, 10oz) and 2 1/2 gallons of water. Stir.
- Keep the flame on high. When it comes to a boil, add 1 1/2 cups barley and 1 1/2 cups macaroni. Turn the flame down and simmer for 45 minutes.
- Add :
- 4 tablespoons Oregano
- 4 tablespoons Basil
- 4 tablespoons Granulated Garlic
- 5 tablespoons Salt
- 1/2 tablespoons Black Pepper
- 2 cups Dried Parsley Flakes.
- Stir and simmer an additional 15 minutes.
- Add 3 cups grated parmesan. Stir and pour into a 5 gallon bucket
Call your nearest Salvation Army outlet or local soup kitchen. They will come and pick it up. If you don't know who can take it, call Second Harvest at 1-800-344-8070.
Now pat yourself on the back. You're a good guy and you did your good deed for the day. That wasn't so hard, was it?
For a real feather in your cap, let your boss know that Stone Soup is tax deductible. Just have whoever the soup was donated to issue a letter stating the cash value of the ingredients. Now you're saving the guy $$$, maybe you'll get a raise!
NOTE: Businesses donating food are protected from any legal issues by the Good Samaritan Law.