Stone Soup

Eliot Fiks ’77 says that restaurants can easily make Stone Soup and donate it to local soup kitchens.
Makes 5 gallons

How to collect the “stones”:
The watchword is edible; edible but not serviceable in a restaurant (maybe it’s not the right size or shape, or it’s too ripe). Every time you cut a vegetable and have some good pieces left over, cut them into bite-size chunks and freeze them in quart containers. When you’ve got 14 quarts, you’re ready to roll.

Ingredients:
14 quarts of “stones”
1 can of crushed tomatoes (6 lbs, 10 oz)
2½ gallons of water
1½ cups barley
1½ cups macaroni
4 tablespoons oregano
4 tablespoons basil
4 tablespoons granulated garlic
5 tablespoons salt
½ tablespoon black pepper
2 cups dried parsley flakes
3 cups grated Parmesan

Directions:
You can make any soup you want out of your stones, but if you’re tired, here is my recipe (this stuff is painless, I swear it cooks itself!)

Dump the 14 quarts of stones into a 4½-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. Add the tomatoes and water. Stir, and keep the flame on high. When it comes to a boil, add the barley and macaroni. Turn the flame down and simmer for 45 minutes.

Add the herbs and simmer an additional 15 minutes. Stir in the Parmesan.

Pour soup into a 5-gallon bucket and get it to your local Salvation Army or soup kitchen.
Stone Soup is tax deductible; ask the agency receiving the soup to issue a letter stating the cash value of the ingredients.