Vegetable and bean Stone Soup – Vegan

In the Summer of 2011, Kristina Church and I led a service at the Unitarian Universalist Church of Buffalo, with a focus on Ethical Foods, called Nourishing the Soul. We told the story Stone Soup and had encouraged members to bring vegetables from their gardens to create a harvest display and as a Give Away at the end of service, where members could take something home they didn’t bring in and use it in a meal later that day.

Most of what went into this pot of soup came from the leftover vegetables from that Give Away portion of the service, the beans, salt, and flour came from Native Offerings and the Lexington Co-op

This soup has sweet green peppers, celery, parsley, tomatoes, one teeny tiny white asian eggplant, carrots, sage, beans, salt, and flour for thickener. It’s a wonderful meal to prepare with children and the story is perfect for introducing little ones to gardening and cooking.

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