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  • Vegetarian
  • Nut free
  • Dairy free

Stone Soup

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50
Serving Size:   12 oz
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Ingredients

  • 80 ml oil
  • 1 kg (2 lb) onions, diced (~3 large sized)
  • 4 garlic cloves, minced
  • 1.36 kg (3 lbs) carrots, diced
  • 1 bunch celery or 2 large celeriac, diced
  • 1.36 kg (3 lbs) potatoes, peeled and diced (6 medium potatoes)
  • 300 ml  tomato paste
  • 1 kg red lentils, rinsed
  • 16 L low-sodium vegetable stock
  • 2 bay leaves
  • 1 bunch parsley, chopped finely
  • juice of 1 lemon
  • salt and pepper, to taste

Optional: one large stone!

Method

Step 1

Heat oil in a 20 qt pot and saute onions until translucent. Add garlic and fry for another 5 min.

Step 2

Add carrots, celery, and potato and cook until softened.

Step 3

Add tomato paste, bay leaves, lentils and fill the remaining pot with low-sodium vegetable stock. Bring to a boil and then turn down to simmer for at least 20 minutes.

Step 4

Adjust seasoning with salt and pepper. Before serving, stir in parsley and juice of 1 lemon.

Note: if possible, begin heating water/stock at beginning of cooking in a separate pot or a kettle. Heating water is the step that takes the longest time. Expect 45 minutes for water to come to boil on a conventional oven burner at high.

HACCP

  • Cook soup until internal temperature reaches 74° C for a minimum of 15 sec.
  • Cooling: cooling wand or cold water bath & fridge: from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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